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Greek Orange Pie (Portokalopita)

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Delicious with ice cream or just by itself

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Cypriot Creme Charlotta

QUANTITY : About 15 cookies

PREP TIME : 10 mins

COOL IN FRIDGE : 2 hrs

DIFFICULTY : Easy

Lets make this Delicious Dessert!

Ingredients


  • 1 Glass of Syrup

  • 1 small Greek coffee cup of Cognac with Rosewater

  • Sponge Fingers to cover a layer in your dish/Pyrex

  • 1 Litre of Milk

  • 4 tablespoons of Sugar

  • 2 ½ table spoons of Pastry Flour

  • 2 ½ table spoons of Cornflour

  • 3 large Egg Yolks

  • Vanilla

  • Syrup sweet to put on top of the Sponge fingers

  • Roasted Almonds

Method

1

Firstly, chop up your almonds and then toast them in the oven, take out and leave to cool.

2

Put the Syrup into a bowl and add the Cognac and Rosewater, then mix.

3

Dip the Sponge fingers into the Syrup and place back into your dish/Pyrex. Add extra Syrup on top if needed. Then add diced pieces of syrup sweet on top of the Sponge fingers.

4

Next sprinkle some of the toasted nuts on top. To the cold milk add the flour, cornflour and mix well.

5

Then add the sugar and mix. Next add the egg yolks and mix very well.

6

Heat the mix and keep stirring till it does not stick. After 5-6 mins it starts to thicken and remove from the heat.

7

Chill in Fridge till ready to be eaten and enjoy !

Notes

Gluten free. No flour used. Made with 100% ground almonds. Contain eggs and sugar.

cinnamon

Photos of the recipe

1. Mixture preparation according to the description
2. The balls in the icing sugar before going in the oven
3. Placing the balls on the tray and the walnut on top
4. The delicious Almond cookies ready to be enjoyed

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