Stafidhopitta-Sultana & Orange Liquor Greek Dessert

This stafidhopitta is the invention of my mom, Vasoulla, created in 1983 as an alternative choice to baklava and was first made on TV by her on BBC2’s Meals & Drink in 89.

I too, beloved showing on the programme aged round 9 or 10 I feel (!) giving me my first style of what would turn into a profession in TV and movie.

…Again to the dessert, this golden filo pastry deal with stuffed with succulent sultanas, oranges and orange liquor is devoured by my husband and youngsters (I make theirs with out the alcohol).

Stafidhopitta is affectionately recognized right here because the older sister to baklava, much like it’s ‘nutty’ counterpart but softer, fruiter and extra delicate, an actual deal with after a Greek meze. It’s ideally suited for many who can not eat nuts too after all.

I simply want my mum to create a vegan model for me, now!

 Elements:

225g butter, plus further for greasing
375g packet contemporary filo pastry
225g sultanas, soaked in a single day (water drained the following day)
2 medium natural and free-range eggs
1 tsp cinnamon
2-3 cloves, crushed
Zest and juice of two contemporary oranges
2 tbsp orange liquor
2 tsp cinnamon

For the syrup:
350g granulated sugar
300 ml water
75g clear honey
2 strips of lemon rind
1x 2 cm stick cinnamon
4-5 entire cloves
2 tbsp orange blossom water

Methodology:

Preheat the oven to 180 c, fuel mark 4.
Frivolously grease a 20cm x 30cm x 5cm deep baking tray.
Soften the remaining Flora Buttery in a small saucepan over a low warmth.
Lay the filo out on a bench.

Cowl with a dry tea towel then a moist one to forestall it from drying out.
Line dish with a sheet of filo and utilizing a pastry brush, frivolously butter the filo.
High with one other sheet of filp and brush it with the Flora butter.
Proceed till about half of the sheets are used.
In a big clear bowl, combine collectively the sultanas, eggs, cinnamon, cloves, orange juice and zest and orange liquor and unfold the combination over the pastry within the tray.
Layer up the remaining sheets of filo on prime of the sultana combination, brushing every sheet with butter, or earlier than, guaranteeing the ultimate sheet is effectively buttered.
Flip any overhanging pastry and tuck within the facet.
Use a pointy knife to attain the highest into diamonds.
Sprinkle frivolously with water and bake in preheated oven for 45 minutes to 1 hour or till golden brown.
Take away and permit to chill.

For the syrup, warmth the sugar, water, lemon rind and lemon juice, cinnamon, cloves and orange blossom water in a small heavy-bottomed saucepan.
Cook dinner over a reasonable warmth till the sugar has melted.
Convey to the boil, flip the warmth to low and simmer for 10 minutes till the combination has thickened barely.
Let the syrup cool barely, take away the lemon rind and spices and pour it over the stafidhopitta .
Depart to chill, minimize into small diamond-shaped items and serve.
stafidhopitta retains effectively within the fridge for as much as one week.

Recipe © Vasoulla Psarias.

Let me know should you make it! If you want to strive the baklava recipe too, you may here.