Name: Orange pie with kataifi and coconut
Prep time: 15 min
Cook time: 70 min
Yield: 8
Ingredients: 400 g kataifi pastry; 200 g unsalted butter, melted; 100 g shredded coconut; Zest and juice of 2 oranges; 300 g ζάχαρη; 500 ml water; 1 cinnamon stick; 250 g strained yogurt; 100 g full-fat milk; 100 ml olive oil; 100 g sugar; 4 eggs; 1 tbsp baking powder

Orange pie with kataifi and coconut

Servings

Preperation

15 minutes

Cooking

70 minutes

Waiting

10 minutes

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.