Oranges are the fruit of winter and they are nice and juicy and have strong fragrant this period of the year. So, what’s better than a delicious, luscious, Greek style orange pie.
For the last 5 years I had been deprived of this dessert, due to a lack of phyllo crust. Of course, I could make a homemade phyllo crust for that, but just writing it only, I got tiredness. Fortunately, Schär took care of us and so we have ready-made Millefoglie Puff Pastry to make easy any recipe we like.
Orange pie is an easy recipe, but it needs to be a little patience to wait for the Puff Pastry to dry for making this delicious dessert!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Boil the whole oranges in plenty of water for about 1 hour.
Open the puff pastry and spread it on a parchment paper, cutting it by hand into small pieces so that it dries faster.
When our oranges are boiled, we remove them from the water and leave them aside to cool.
From the water that the oranges were boiled, we measure the amount we want, according the recipe and together with the sugar we boil them to make our syrup.
Boil the syrup and when the sugar melted, add the juice from our oranges.
Boil for 2-4 minutes, turn off the fire and let it cool.
When the puff pastry has dried enough. (about 90 minutes), turn on our oven at 160°C/325°F for preheating.
Squeeze the boiled oranges a little to remove the excess liquid (we can add this liquid to the syrup), cut them and remove the seeds from the inside.
Puree the whole oranges in a food processor/blender. (Because you may not like this bittersweet taste, you can remove most or all of the orange peel. You can add as much as you would if you were adding zest, or add zest. I really like the strong taste of orange and that's why I put the whole oranges).
Add all the remaining ingredients except the puff pastry to the food processor/blender and blend it to a uniform paste.
Slowly add the dried pieces of the puff pastry to this mixture, and with a spoon mix it.
Place our dough in a buttered pan with approx. diameter of Ø22cm/9” inches.
Bake at 160°C/325°F for about 45 minutes.
When it is baked, score it with the knife and pour the cold syrup slowly to absorb it.
Our orange pie is ready when it cools completely.
Ingredients
Directions
Boil the whole oranges in plenty of water for about 1 hour.
Open the puff pastry and spread it on a parchment paper, cutting it by hand into small pieces so that it dries faster.
When our oranges are boiled, we remove them from the water and leave them aside to cool.
From the water that the oranges were boiled, we measure the amount we want, according the recipe and together with the sugar we boil them to make our syrup.
Boil the syrup and when the sugar melted, add the juice from our oranges.
Boil for 2-4 minutes, turn off the fire and let it cool.
When the puff pastry has dried enough. (about 90 minutes), turn on our oven at 160°C/325°F for preheating.
Squeeze the boiled oranges a little to remove the excess liquid (we can add this liquid to the syrup), cut them and remove the seeds from the inside.
Puree the whole oranges in a food processor/blender. (Because you may not like this bittersweet taste, you can remove most or all of the orange peel. You can add as much as you would if you were adding zest, or add zest. I really like the strong taste of orange and that's why I put the whole oranges).
Add all the remaining ingredients except the puff pastry to the food processor/blender and blend it to a uniform paste.
Slowly add the dried pieces of the puff pastry to this mixture, and with a spoon mix it.
Place our dough in a buttered pan with approx. diameter of Ø22cm/9” inches.
Bake at 160°C/325°F for about 45 minutes.
When it is baked, score it with the knife and pour the cold syrup slowly to absorb it.
Our orange pie is ready when it cools completely.
- Serve the orange pie with a scoop of homemade ice cream (recipe here).
- It can also be made with homemade phyllo crust sheets (recipe here).
- ATTENTION: the oranges must be wax free on the outside.
- Prefer the oranges to have thin peels because otherwise it might make it bitterer.
- I really like the bittersweet taste very much, but since you may not like it, you can remove most or all of the peel from the orange. You can add as much as you would if you were adding zest, or add zest. I really like the strong taste of orange and that’s why I put the whole oranges.
Good Luck and Bon Appétit!!!
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