Orange pie with kataifi and coconut

Remove the kataifi pastry from the fridge and let it come to room temperature while still in its packaging.

Preheat the oven to 180°C (fan setting).

Start with the syrup: Add all the syrup ingredients to a small saucepan and bring to a boil over medium-high heat. Simmer for 10–15 minutes, then set aside to cool.

Carefully loosen and separate the kataifi strands, spreading them evenly into a 25 cm round baking dish. Sprinkle with the shredded coconut (if using), then pour over the melted butter. Use your fingers to mix the butter evenly throughout the pastry.

Bake for 20–30 minutes until golden and crisp.

While the base is baking, prepare the cream: In a bowl, combine the yogurt, olive oil, sugar, eggs, orange zest, and baking powder. Whisk well using a hand whisk or electric hand mixer until smooth.

Once the kataifi is baked, let it rest for 10 minutes. Prick the surface in several places using a fork. Pour the cream mixture over the kataifi and return it to the oven for another 30–40 minutes, until set and golden brown.

When done, gently prick the surface with a straw or skewer and pour the cooled syrup evenly over the warm pie.

Serve ideally while still warm or at room temperature.

Orange pie with kataifi and coconut

Servings

Preperation

Cooking

Waiting

For the kataifi base:

For the syrup:

For the cream:

See more recipes:

Yogurt panna cotta with honey

Whole lemon cake

Tres leches cake

Torta caprese – chocolate gluten-free cake

Orange pie with kataifi and coconut

Servings

Preperation

Cooking

Waiting

For the kataifi base:

For the syrup:

For the cream:

See more recipes:

Yogurt panna cotta with honey

Whole lemon cake

Tres leches cake

Torta caprese – chocolate gluten-free cake

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