Ladopita Semolina Pie Recipes

LADOPITA (SEMOLINA PIE)

Steps:

• Boil the water with the sugar for 10 minutes and keep it warm.
• Place the oil (but first save approximately 2 fingers from the third glass) in a pot and heat it.
• Slowly put the flour in the oil and constantly stir with a wooden scoop on a medium temperature until it becomes thick, creamy and gets a golden brown colour.
• We then slowly add the warm syrup we saved and continue to stir until all the liquids have evaporated.
• It then becomes a tender halva.
• Place it in a baking pan and sprinkle on top the sesame, then carve the pie in rhombus shapes and put an almond in each rhomb.
• Bake in a medium temperature in the oven for approximately an hour.
• Test with a knife to see if the pie is ready when the dough comes off the sides easily.
• Sprinkle with cinnamon and some sugar, and serve when it has cooled.

PORTOKALOPITA RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 large baking sheets with parchment paper. Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray.
• Tear the phyllo sheets into uneven pieces, separating the layers, and evenly spread across the prepared baking sheets.
• Bake for about 20 minutes, until the phyllo is lightly toasted and hardened. Set aside to cool.
• Meanwhile, in a large bowl, use a whisk or electric hand mixer on medium-high speed to whip the sugar and the eggs together until doubled in volume, pale yellow, and thick, about 5 minutes.
• Add the sunflower oil, baking powder, vanilla, orange zest, and Greek yogurt. Beat for 1-2 minutes, until smooth.
• Crush the toasted phyllo into small pieces, then use a rubber spatula to fold into the egg mixture until well incorporated.
• Transfer the orange pie mixture to the prepared baking dish and spread in an even layer.
• Bake for about 40 minutes, until the top is golden and the filling is set. If the surface is browning too quickly, cover the pan with foil.
• While the pie is baking, make the orange syrup: In a medium saucepan, combine the orange juice, water, lemon juice, orange peel, and sugar. Bring to a low boil over medium low heat and cook until the sugar is dissolved and the syrup is slightly thickened, 10-12 minutes.
• Remove the orange pie from the oven and poke the surface all over with a fork.
• Slowly ladle the orange syrup over the cake, letting the pie soak up the syrup.
• Let the pie sit for about 1 hour to fully absorb the syrup, then slice and serve.
• Enjoy!

GALATOPITA (BAKED SEMOLINA PUDDING)

Steps:

• Preheat oven to 400F.
• Butter a 15 X 13 inch baking pan generously and sprinkle with a generous amount of semolina to coat (the way you would flour a pan).
• In a large pot, scald milk with 1 1/2 cups of sugar.
• Taste the milk to see how sweet it is.
• If you want it sweeter, add up to 1/2 cup more sugar.
• Add butter.
• When butter has melted, add semolina in a thin stream, whisking constantly.
• Bring to the boil and lower heat so that it dosn"t boil too quickly, whisking all the time.
• It will thicken quickly.
• Once thick, remove from heat and cool for 5 minutes.
• Quickly whisk in eggs and keep whisking to incorporate them without curdling them.
• Add vanilla extract.
• Pour into prepared pan and bake for approximately 30-40 minutes, or until top of custard is flecked with golden-brown patches.
• Remove, dust with cinnamon, and cool.
• Note: This is a very plain pudding, and good in its plain-ness. If you want a little flavour boost, stir in some freshly-grated lemon zest to the custard just before baking.