“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
― Laurie Colwin
Portokalopita is a classic and delicious Greek citrus dessert, which is very popular in Greece all year round.
So if you’re looking for the ultimate sweet to make when entertaining, look no further than here. This syrupy, refreshing and custardy dessert will no doubt leave your guests wanting more!
The base is custard flavored with orange zest (it needs no cooking) in which you mix the dried phyllo cut into pieces. Drying the phyllo is the part of the recipe that takes a little time and it is the most important one. Separate the sheets of the dough, place them on a large surface and let them dry for an hour or two. Time of drying depends on the temperature and the humidity so it may vary.
It may take a lot longer or less time. The rest is just ready in 5 minutes.
I like the way that in Mexico the rice for rice pudding is first cooked in water. Even though the cooked rice is then mixed with milk and condensed milk, the rice still tastes clean and not claggy. This is common everywhere, but I once had a rice pudding with a sprinkling of honeycomb on the top which I found particularly satisfying. I also like the typically Mexican flavouring of cinnamon and vanilla.