Stafidhopitta-Sultana & Orange Liquor Greek D...

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 crammed with succulent sultanas, oranges and orange liquor is devoured by my husband and children (I make theirs with out the alcohol).

Stafidhopitta is affectionately recognized right here because the older sister to baklava, just like it’s ‘nutty’ counterpart but softer, fruiter and extra delicate, an actual deal with after a Greek meze. It’s superb for individuals who can’t eat nuts too in fact.

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

 Components:

225g butter, plus further for greasing
375g packet contemporary filo pastry
225g sultanas, soaked in a single day (water drained the subsequent 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 complete cloves
2 tbsp orange blossom water

Technique:

Preheat the oven to 180 c, fuel mark 4.
Flippantly 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 humid one to forestall it from drying out.
Line dish with a sheet of filo and utilizing a pastry brush, frivolously butter the filo.
Prime 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 high of the sultana combination, brushing every sheet with butter, or earlier than, guaranteeing the ultimate sheet is properly buttered.
Flip any overhanging pastry and tuck within the aspect.
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.
Deliver 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 .
Go away to chill, reduce into small diamond-shaped items and serve.
stafidhopitta retains properly within the fridge for as much as one week.

Recipe © Vasoulla Psarias.

Let me know for those who make it! If you need to strive the baklava recipe too, you’ll be able to here.