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Anyone have a portokalopita recipe?

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acamp7

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Hi everyone! I recently tried portokalopita for the first time at a Greek bakery and absolutely loved it. I’ve never made it myself, but I’d really like to try baking it at home.

Does anyone have a great recipe they’d recommend? I’m especially looking for something that’s moist, has a strong orange flavor, and uses phyllo in that shredded, layered way I saw in the version I had.

Any tips or tricks for getting the syrup just right would also be super helpful.
 
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acamp7 said:
Hi everyone! I recently tried portokalopita for the first time at a Greek bakery and absolutely loved it. I’ve never made it myself, but I’d really like to try baking it at home.

Does anyone have a great recipe they’d recommend? I’m especially looking for something that’s moist, has a strong orange flavor, and uses phyllo in that shredded, layered way I saw in the version I had.

Any tips or tricks for getting the syrup just right would also be super helpful.
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Hi! I have a tried and trusted Portokalopita Recipe that has everything you're looking for! I have an easy method where I shred the phyllo dough, but don't layer it and the syrup is amazing! It's not too sweet. I have lots of tips and suggestions in my post to help you make it. You'll find the recipe at the bottom of the post. Let me know how it goes!
 
Portokalopita is such a gem—glad you loved it! I make it often, and the key is using dried, crumbled phyllo (let it sit out for a few hours or overnight) so it soaks up the orange custard well. For strong orange flavor, I use both zest and fresh juice, plus a splash of orange liqueur like Grand Marnier if I have it.

As for the syrup, boil equal parts sugar and water with orange peel and a cinnamon stick for about 8–10 minutes. Pour it cold over the warm cake so it absorbs fully and stays moist.

Let it rest overnight—it’s even better the next day!
 
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