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PORTOKALOPITA (Orange Pita) Recipe

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This recipe for PORTOKALOPITA (Orange Pita) is from Tobin Beaudet Schools Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pound package of Phyllo (the thin kind that you use for Baklava)
1 and 1/3 Cups of sugar
1 and 1/3 Cups of vegetable or corn oil
1 and 1/3 Cups of freshly squeezed orange juice
6 Large eggs
1 Teaspoons of vanilla extract and the peal (use the rind) of one orange and one lemon
1 Teaspoon of baking powder

For the syrup:
2 Cups of sugar
2 Cups of water
When the syrup is almost done (don't let it boil for a long time) add some vanilla extract.
Directions:
Directions:
Butter a deep baking pan 9x13 (Pyrex lasagna pan) so you do not need to cut the phyllo sheets. You start laying the sheets by folding each of them back and forth like a fan or accordion till you end up filling the whole tray. Combine sugar and eggs in the mixer and beat at medium speed, then add the rest of the ingredients mix them with the mixer. Pour mixture evenly over the folded phyllo sheets. Bake it on 350-375 F oven, depending on the type of the oven you've got; it must baked very consistently and have a nice golden brown color -- dark amber. Baking time is dependent on your oven. Start checking it after 15 minutes. While this is baking, make the syrup. As soon as the pita comes out of the oven, let it rest no more than 5 minutes, cut it in desired shapes and pieces and pour the syrup over it.

 

 

 

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