Copenhagen


Copenhagen.JPG

No, this is not going to be a trip to Denmark or a review to its capital. So, I assume that your next question would be how on earth Copenhagen is related to Greece?

Copenhagen is a Greek sweet similar to Baklava with phylo and almonds. But before I give you the recipe of this sweet, I will tell you a little story that comes along with it.

Subsequent to the revolution that begun in 1821 to liberate Greece from the Ottomans, followed the establishment of the first, free State of Greece, a very small country back then in 1830. In this entire venture, Greece had the support of the big protector countries of that time i.e. England, Russia, France, Austria and Italy. Passing by through several phases and forms of government, eventually the country ended up having constitutional monarchy, with its monarchs coming from Germany and Denmark. In 1974 and after 7 years of dictatorship, Greeks voted for the abolition of monarchy and the establishment of presidential parliamentary democracy.

Copenhagen.JPG

But going back to Copenhagen sweet, the story says that this dessert was created in honor of King George I of Greece. George I was born in Copenhagen and he was the second son of Christian IX King of Denmark. He ruled Greece between 1863 and 1913.

This sweet consists of layers of phylo and a rich almond filling in the middle with eggs and cognac. It was in fashion 50 years ago and my mother still contemplates it along with her youth. As we were talking the other time, she remembered it and it was she who gave me the idea of making it again. It is lighter than Baklava and fluffier because of the meringue. Everyone enjoyed it and it was a delicious and sweet trip back in time.

Copenhagen.JPG  

Copenhagen

Ingredients

12 phylo sheets (if the package contains odd number of phylo sheets you will divide in two and add one more on the bottom of the pan before the filling)

500 gr. almonds, chopped

160 gr. breadcrumbs

3 eggs, divided the yolks from the egg whites

2 tsp baking powder

1 tsp cinnamon

1 cup sugar

3 tbsp cognac

Copenhagen.JPG  

For the Syrup

3 cups sugar

2 cups water

1 cinnamon stick

Juice of ½ lemon or 1 lime

  Copenhagen.JPG

Instructions

For the Filling

In your mixer put the egg yolks and the sugar and mix with the paddle until they become fluffy and pale.

In the meantime whisk the egg whites to become a stiff meringue.

In the egg yolk batter throw the almonds, the breadcrumbs, the baking powder, the cinnamon and the cognac and mix in slow speed until they are all incorporated.

Add the meringue and mix by hand slowly, slowly until it is incorporated as well.

Preheat oven to 175° C / 350° F.

Copenhagen.JPG

Take a deep, rectangular pan with dimensions 38 cm X 30 cm / 15 in. X 12 in.

Butter the pan.

Take a phylo sheet and lay it in the pan.

Butter it slightly or oil it with olive oil.

Put another phylo sheet over the first.

Butter it as well.

Copenhagen.JPG

Continue like this until you have laid half of the phylo sheets or half plus one if the number of phylos is odd.

Throw the filling and spread it to cover all the surface of the phylo.

On top of it follow the same procedure as before putting the rest of phylo sheets one by one buttering each one of them.

Cut the top phylo sheets in diamonds or squares.

Copenhagen.JPG

Be careful with the knife to not cut the bottom layers of phylo.

Put in the oven and bake for 30 to 35 minutes or until the phylo takes a deep golden brown color.

Take it out of the oven and let it cool completely.

Copenhagen.JPG  

For the Syrup

In a deep pot put all the syrup ingredients and bring to a boil.

Boil for five minutes and then remove from fire.

Pour the hot syrup to the cold sweet.

Let it stay until it absorbs the syrup and it is ready to be served.

Copenhagen.JPG

4.9 from 7 reviews

Copenhagen
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Greek

Ingredients/ Συστατικά
  • 12 phylo sheets (if the package contains odd number of phylo sheets you will divide in two and add one more on the bottom of the pan before the filling)
  • 500 gr. almonds, chopped
  • 160 gr. breadcrumbs
  • 3 eggs, divided the yolks from the egg whites
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup sugar
  • 3 tbsp cognac
For the Syrup
  • 3 cups sugar
  • 2 cups water
  • 1 cinnamon stick
  • Juice of ½ lemon or 1 lime

Instructions/ Εκτέλεση
For the Filling
  1. In your mixer put the egg yolks and the sugar and mix with the paddle until they become fluffy and pale.
  2. In the meantime whisk the egg whites to become a stiff meringue.
  3. In the egg yolk batter throw the almonds, the breadcrumbs, the baking powder, the cinnamon and the cognac and mix in slow speed until they are all incorporated.
  4. Add the meringue and mix by hand slowly, slowly until it is incorporated as well.
  5. Preheat oven to 175° C / 350° F.
  6. Take a deep, rectangular pan with dimensions 38 cm X 30 cm / 15 in. X 12 in.
  7. Butter the pan.
  8. Take a phylo sheet and lay it in the pan.
  9. Butter it slightly or oil it with olive oil.
  10. Put another phylo sheet over the first.
  11. Butter it as well.
  12. Continue like this until you have laid half of the phylo sheets or half plus one if the number of phylos is odd.
  13. Throw the filling and spread it to cover all the surface of the phylo.
  14. On top of it follow the same procedure as before putting the rest of phylo sheets one by one buttering each one of them.
  15. Cut the top phylo sheets in diamonds or squares.
  16. Be careful with the knife to not cut the bottom layers of phylo.
  17. Put in the oven and bake for 30 to 35 minutes or until the phylo takes a deep golden brown color.
  18. Take it out of the oven and let it cool completely.
For the Syrup
  1. In a deep pot put all the syrup ingredients and bring to a boil.
  2. Boil for five minutes and then remove from fire.
  3. Pour the hot syrup to the cold sweet.
  4. Let it stay until it absorbs the syrup and it is ready to be served.

Notes/ Σημειώσεις
Recipe adapted from several sources including Sofia Skoura

4.9 from 7 reviews

Κοπενχάγη
 
Το ελληνικό γλυκό με το δανέζικο όνομα! Δημιουργήθηκε προς τιμήν του τότε βασιλιά Γεώργιου του Α΄ ο οποίος καταγόταν από την Κοπενχάγη και βασίλευσε στην Ελλάδα από το 1863 έως το 1913.
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο
Cuisine/ Κουζίνα: Ελληνική

Ingredients/ Συστατικά
  • 12 φύλλα κρούστας (αν το πακέτο περιέχει μονό αριθμό φύλλων μοιράστε τα στα δύο και προσθέστε ένα περισσότερο από κάτω)
  • 500 γρ. αμύγδαλα, ψιλοκομμένα
  • 160 γρ. φρυγανιά
  • 3 αυγά, χωριστά οι κρόκοι από τα ασπράδια
  • 2 κ.γ. μπέικιν πάουντερ
  • 1 κ.γ. κανέλα
  • 1 φλ. ζάχαρη
  • 3 κ.σ. κονιάκ
Για το Σιρόπι
  • 3 φλ. ζάχαρη
  • 2 φλ. νερό
  • 1 ξυλάκι κανέλα
  • Χυμό από ½ λεμόνι ή 1 λάιμ

Instructions/ Εκτέλεση
Για την Γέμιση
  1. Στο μίξερ σας βάλτε τους κρόκους των αυγών και τη ζάχαρη και χτυπήστε με το φτερό μέχρι να γίνουν αφράτα.
  2. Εν τω μεταξύ χτυπήστε τα ασπράδια να γίνουν σφιχτή μαρέγκα.
  3. Στο μίγμα κρόκων/ζάχαρης ρίξτε τα αμύγδαλα, τη φρυγανιά, το μπέικιν πάουντερ, την κανέλα και το κονιάκ και ανακατέψτε σε χαμηλή ταχύτητα μέχρι να ενσωματωθούν
  4. Ρίξτε τη μαρέγκα και ανακατέψτε με το χέρι σιγά-σιγά, μέχρι και αυτή να ενσωματωθεί στο μίγμα.
  5. Προθερμάνετε το φούρνο στους 175° C.
  6. Πάρτε ένα ορθογώνιο ταψί με διαστάσεις 38 cm X 30 cm.
  7. Βουτυρώστε το καλά.
  8. Πάρτε ένα φύλλο και απλώστε το στο ταψί.
  9. Βουτυρώστε το.
  10. Βάλτε από πάνω ένα άλλο φύλλο και βουτυρώστε ξανά.
  11. Συνεχίστε έτσι έως ότου χρησιμοποιήσετε τα μισά φύλλα ή τα μισά συν ένα αν ο αριθμός των φύλλων είναι μονός.
  12. Ρίξτε τη γέμιση και απλώστε τη να καλύψει όλη την επιφάνεια του φύλλου.
  13. Πάνω από τη γέμιση βάλτε και τα υπόλοιπα φύλλα βουτυρώνοντας το κάθε ένα.
  14. Κόψτε σε σχήμα διαμαντιών ή τετράγωνα.
  15. Προσέξτε όταν κόβετε να μην φτάνει το μαχαίρι στα κάτω κάτω φύλλα.
  16. Βάλτε στο φούρνο και ψήστε για 30 έως 35 λεπτά ή μέχρι το η επιφάνεια να πάρει ένα βαθύ χρυσό χρώμα.
  17. Βγάλτε από το φούρνο και αφήστε το να κρυώσει εντελώς.
Για το σιρόπι
  1. Σε μια βαθιά κατσαρόλα βάζουμε όλα τα υλικά του σιροπιού και τα βάζουμε να βράσουν.
  2. Βράστε για πέντε λεπτά και στη συνέχεια αφαιρέστε από τη φωτιά.
  3. Περιχύστε με το καυτό σιρόπι το κρύο γλυκό.
  4. Αφήστε το να μείνει μέχρι απορροφήσει το σιρόπι και είναι έτοιμο για σερβίρισμα.

Notes/ Σημειώσεις
Συνταγή προσαρμογή από διάφορες πηγές μεταξύ αυτών και της Σοφίας Σκούρα

Cretan Dakos


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Greece is surrounded by the Mediterranean Sea and it owns no less than 2,500 islands, 165 of which are inhabited. Crete is the biggest of them all and it has the most amazing beaches you can imagine.

The island is rich in history and it was there that the earliest recorded civilization in Europe, the Minoan, was born and flourished between 2700 BC and 1420 BC.

Crete is an important part of Greece’s economic and cultural life and it is in the southern part of the Aegean Sea. The island is mountainous and a high mountain range crosses it from east to west. Its rocky surface has carved the character of the people living there.

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During World War II, the island played a major role in the resistance and it was there that the famous Battle of Crete took place in May 1941.

Crete has a local kitchen that diverges from all the other local kitchens in Greece. Cretan diet is considered to be one of the healthiest, most nutritious and comprehensive ones recommended by doctors and dietitians around the world.

The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits, and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of meat and meat products according to Wikipedia.

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I believe the epitome of Cretan diet is Cretan Dacos. It is an absolutely perfect dish in its simplicity and combines main and important elements for a healthy and nutritious meal. The original one is made with xinomizithra an unpasteurized Greek cheese, a sour variant of mizithra. It is made from ewes’ and/or goats’ whey with the addition of milk. The cheese is soft, white, creamy and granular. In most cases, feta cheese is a substitute of xinomizithra and this is how the rest of Greece eats Cretan Dakos. Do try it and you will realize that simple as it may look and sound, it is absolutely delicious and addictive.

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Cretan Dakos

Ingredients

1 kritharokouloura (is a barley rusk typical and traditional of Crete and you can find it in deli stores or on the internet, in case you cannot find it use any type of thick barley rusk)

1 tomato60 gr. feta cheese, crumbled

Pinch of oreganoand salt

6 tbsp olive oil

  Cretan Dakos.JPG

Instructions

You put the kritharokouloura under the tub and bath it for a few seconds (count to 10) to make it softer.

In a pot with boiling water, sink the tomato and let it boil for 1 minute.

Remove, peel it and dice it.

Put the kritharokouloura on a dish and add 3 tbsp of olive oil.

Add the diced tomato, the salt and above it add the crumbled feta cheese.

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Pour the remaining 3 tbsp of olive oil and season with the oregano.

It is ready to be consumed.

Trust me on this it looks simple but once you start eating you simply cannot stop.

The proportions are only indicative you can add or subtract according to your liking.

Cretan Dakos.JPG

5.0 from 6 reviews

Cretan Dakos
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer, Salad
Cuisine/ Κουζίνα: Greek

Ingredients/ Συστατικά
  • 1 kritharokouloura (is a barley rusk typical and traditional of Crete and you can find it in deli stores or on the internet, in case you cannot find it use any type of thick barley rusk)
  • 1 tomato
  • 60 gr. feta cheese, crumbled
  • Pinch of oregano and salt
  • 6 tbsp olive oil

Instructions/ Εκτέλεση
  1. You put the kritharokouloura under the tub and bath it for a few seconds (count to 10) to make it softer.
  2. In a pot with boiling water, sink the tomato and let it boil for 1 minute.
  3. Remove, peel it and dice it.
  4. Put the kritharokouloura on a dish and add 3 tbsp of olive oil.
  5. Add the diced tomato, the salt and above it add the crumbled feta cheese.
  6. Pour the remaining 3 tbsp of olive oil and season with the oregano.
  7. It is ready to be consumed.
  8. Trust me on this it looks simple but once you start eating you simply cannot stop.
  9. The proportions are only indicative you can add or subtract according to your liking.

5.0 from 6 reviews

Κρητικός Ντάκος
 
‘Ολοι γνωρίζουμε και αγαπάμε αυτό το πιάτο της Κρητικής κουζίνας! Το έχουμε κάνει και μεις δικό μας!
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Σαλάτα, Ορεκτικό
Cuisine/ Κουζίνα: Ελληνική

Ingredients/ Συστατικά
  • 1 κριθαροκουλούρα
  • 1 ντομάτα
  • 60 γρ. φέτα, θρυμματισμένη
  • 1 πρέζα ρίγανη και αλάτι
  • 6 κ.σ. ελαιόλαδο

Instructions/ Εκτέλεση
  1. Βάζετε την κριθαροκουλούρα κάτω από τη βρύση για λίγα δευτερόλεπτα ώστε να μαλακώσει.
  2. Σε μια κατσαρόλα με βραστό νερό, βυθίστε την ντομάτα και αφήστε να βράσει για 1 λεπτό.
  3. Αφαιρέστε τη φλούδα και κόψτε τη σε κύβους.
  4. Βάλτε την κριθαροκουλούρα σε ένα πιάτο και προσθέστε 3 κουταλιές της σούπας ελαιόλαδο.
  5. Προσθέστε τους κύβους ντομάτας, το αλάτι και πάνω από αυτά προσθέστε την τριμμένη φέτα.
  6. Ρίξτε τις υπόλοιπες 3 κουταλιές της σούπας ελαιόλαδο και τη ρίγανη.

This recipe is featured in:

Feeding Big and more

Panorama Triangles


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As you all know Athens is the capital of Greece. The second largest city of Greece is Thessaloniki. Thessaloniki is the capital of the region of Macedonia and we call it co-capital. It has a history of 2,300 years behind it, as it was founded in 315 BC by Cassander of Macedon. According to Wikipedia, it was an important metropolis by the Roman period and was the second largest and wealthiest city of the Byzantine Empire. Thessaloniki is home to numerous notable Byzantine monuments, including the Paleochristian and Byzantine monuments of Thessaloniki, a UNESCO World Heritage Site, as well as several Roman, Ottoman and Sephardic Jewish structures. The city’s main university, Aristotle University, is the largest in Greece and the Balkans.

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In 1944 Agapitos Valogiorgis opened his first pastry shop in downtown center of Thessaloniki and it was in that shop that Panorama Triangles were created for the first time, taking their name from the homonym suburb east of the city center. His pastry creations became famous and his sweets were considered to be of high quality. The people consuming them were among the most distinguished and well established in the area. Unfortunately his grandchildren didn’t live up to the expectations and the company recently has filled for bankruptcy.

Nevertheless, Panorama Triangles are here and many pastry shops carry them in their pastry line. For some time now, I have wanted to recreate them and try the homemade version. This past weekend was ideal, since we were going to some friends of ours and these little treats would be our gift to them.

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They are not difficult to make, only they take some time to be prepared. They are so tasty and the cold cream counterbalances the sweetness of the syrupy phyllo triangles.

I made two attempts with the cream as the first one lacked the thick consistency I was looking for. The second time, both the taste and the consistency were exactly according to the store bought. If you are bored to make the triangles, you can just make phyllo nests and put the cream onto them. Taste wise it is going to be the same, plus it will save you time and effort.

I am sure you all noticed the new looks of this site. This is one of the many changes that will follow, in my effort to improve it and be able to bring to you food, not only from the Greek kitchen but also from the Mediterranean Sea in general. Stay tuned and sign up to be a part of this culinary trip!

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Panorama Triangles (Trigona Panoramatos)

 

Ingredients

14 phyllo sheets

For the cream

625 ml / 21 fl. oz. milk

¼ cup heavy cream

½ cup sugar

6 tbsp corn flour (corn starch for the US residents)

2 tbsp all-purpose flour

2 egg yolks

1 tbsp margarine

1 tsp vanilla extract

¼ tsp orange extract

Panorama Triangles.JPG  

For the syrup

3 cups sugar

2 ½ cups water

Juice of a lime or lemon

1 cinnamon stick

  Panorama Triangles.JPG

Instructions

For the Phyllo Triangles

Take a phyllo sheet with the longer side towards you.

Butter it slightly or oil it with olive oil.

Put another phyllo sheet over the first.

Butter it as well.

Cut 5 equal strips as shown in the pictures and start fold each one in triangle.

Do the same for the rest of the strips and for the rest of the phyllo sheets.

Preheat oven to 200° C / 400° F.

Cover a baking pan with parchment paper and place the phyllo triangles.

Bake in batches.

For every batch bake for 5 minutes at the above temperature and then lower it to 175° C / 350° F until they take a nice golden color.

Put aside.

  Panorama Triangles.JPG

For the Syrup

In a deep pot put all the ingredients of the syrup and bring to boil in medium/high heat.

Count 5 minutes from the moment it starts to boil and remove from fire.

Take out the cinnamon stick.

Throw the cold triangles one by one or two by two in syrup and let them absorb some.

You should let them in the syrup for about half a minute per side.

Put them on a rack and let them drain.

Panorama Triangles.JPG  

For the Cream

In a deep pot pour the milk, heavy cream, sugar, corn flour (corn starch for the US residents) and all-purpose flour.

Whisk to dissolve the flours and turn on the stove to medium/high.

When the milk starts to become hot start to whisk until the cream starts to thicken.

Remove from fire and add the margarine, vanilla and orange extract and the egg yolks whisking constantly.

Let it cool at room temperature and then place it in the refrigerator for at least 3 hours.

Take it out after the 3 hours.

Panorama Triangles.JPG

Whisk for a few seconds to make the cream fluffy again.

With a sharp knife cut the triangles along their one side and with a piping bag fill with cream.

They are best served cold so you can keep them all in the fridge and take them out just before serving them.

Panorama Triangles.JPG

5.0 from 10 reviews

Panorama Triangles
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Greek

Ingredients/ Συστατικά
  • 14 phyllo sheets
For the cream
  • 625 ml / 21 fl. oz. milk
  • ¼ cup heavy cream
  • ½ cup sugar
  • 6 tbsp corn flour (corn starch for the US residents)
  • 2 tbsp all-purpose flour
  • 2 egg yolks
  • 1 tbsp margarine
  • 1 tsp vanilla extract
  • ¼ tsp orange extract
For the syrup
  • 3 cups sugar
  • 2 ½ cups water
  • Juice of a lime or lemon
  • 1 cinnamon stick

Instructions/ Εκτέλεση
For the Phyllo Triangles
  1. Take a phyllo sheet with the longer side towards you.
  2. Butter it slightly or oil it with olive oil.
  3. Put another phyllo sheet over the first.
  4. Butter it as well.
  5. Cut 5 equal strips as shown in the pictures and start fold each one in triangle.
  6. Do the same for the rest of the strips and for the rest of the phyllo sheets.
  7. Preheat oven to 200° C / 400° F.
  8. Cover a baking pan with parchment paper and place the phyllo triangles.
  9. Bake in batches.
  10. For every batch bake for 5 minutes at the above temperature and then lower it to 175° C / 350° F until they take a nice golden color.
  11. Put aside.
For the syrup
  1. In a deep pot put all the ingredients of the syrup and bring to boil in medium/high heat.
  2. Count 5 minutes from the moment it starts to boil and remove from fire.
  3. Take out the cinnamon stick.
  4. Throw the cold triangles one by one or two by two in syrup and let them absorb some.
  5. You should let them in the syrup for about half a minute per side.
  6. Put them on a rack and let them drain.
For the Cream
  1. In a deep pot pour the milk, heavy cream, sugar, corn flour(corn starch for the US residents) and all-purpose flour.
  2. Whisk to dissolve the flours and turn on the stove to medium/high.
  3. When the milk starts to become hot start to whisk until the cream starts to thicken.
  4. Remove from fire and add the margarine, vanilla and orange extract and the egg yolks whisking constantly.
  5. Let it cool at room temperature and then place it in the refrigerator for at least 3 hours.
  6. Take it out after the 3 hours.
  7. Whisk for a few seconds to make the cream fluffy again.
  8. With a sharp knife cut the triangles along their one side and with a piping bag fill with cream.
  9. They are best served cold so you can keep them all in the fridge and take them out just before serving them.

5.0 from 10 reviews

Τρίγωνα Πανοράματος
 
Η δροσερή κρέμα με το άρωμα του πορτοκαλιού έρχεται και ισορροπεί τη γλυκύτητα των σιροπιασμένων φύλλων.
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο
Cuisine/ Κουζίνα: Ελληνική

Ingredients/ Συστατικά
  • 14 φύλλα κρούστας
Για την Κρέμα
  • 625 ml γάλα
  • ¼ φλ. κρέμα γάλακτος
  • ½ φλ. ζάχαρη
  • 6 κ.σ. κορν φλάουρ
  • 2 κ.σ. αλεύρι για όλες τις χρήσεις
  • 2 κρόκοι αυγού
  • 1 κ.σ. μαργαρίνη
  • 1 κ.γ. απόσταγμα βανίλιας ή εναλλακτικά 1 βανιλίνη
  • ¼ κ.γ. εκχύλισμα πορτοκαλιου ή εναλλάκτικά 1 κ.γ. ξύσμα πορτοκαλιού
Για το Σιρόπι
  • 3 φλ. ζάχαρη
  • 2 ½ φλ. νερό
  • Χυμό ενός λάιμ ή λεμονιού
  • 1 ξυλάκι κανέλα

Instructions/ Εκτέλεση
Για τα Τρίγωνα
  1. Πάρτε ένα φύλλο με την μακρύτερη πλευρά προς το μέρος σας.
  2. Βουτυρώστε το ελαφρά ή λαδώστε το.
  3. Βάλτε ένα άλλο φύλλο πάνω από το πρώτο.
  4. Βουτυρώστε το επίσης.
  5. Κόψτε σε 5 ίσες λωρίδες, όπως φαίνεται στις εικόνες και διπλώστε κάθε μία σε τρίγωνο όπως κάνετε με τα τυροπιτάκια.
  6. Κάντε το ίδιο για όλες τις λωρίδες και για όλα τα φύλλα κρούστας.
  7. Προθερμάνετε το φούρνο στους 200° C.
  8. Καλύψτε ένα ταψί με λαδόκολλα και τοποθετήστε τα τρίγωνα.
  9. Ψήστε σε δόσεις.
  10. Για κάθε ταψί ψήστε για 5 λεπτά στην παραπάνω θερμοκρασία και στη συνέχεια χαμηλώστε στους 175° C έως ότου παίρνουν ένα ωραίο χρυσό χρώμα.
  11. Βάλτε τα στην άκρη.
Για το Σιρόπι
  1. Σε μια βαθιά κατσαρόλα βάζουμε όλα τα υλικά του σιροπιού και βάζουμε να βράσει σε μέτρια/υψηλή θερμότητα.
  2. Από τη στιγμή που αρχίζει να βράζει μετρήστε 5 λεπτά και βγάλτε το από τη φωτιά.
  3. Αφαιρέστε το ξυλάκι της κανέλας.
  4. Ρίξτε τα κρύα τρίγωνα, ένα προς ένα ή ανά δύο στο σιρόπι και αφήστε τα να απορροφήσουν λίγο από αυτό.
  5. Τα άφησα στο σιρόπι για περίπου μισό λεπτό ανά πλευρά.
  6. Βάλτε τα σιροπιασμένα τρίγωνα σε μία σχάρα και αφήστε τα να στραγγίσουν.
Για την Κρέμα
  1. Σε μια βαθιά κατσαρόλα ρίξτε το γάλα, την κρέμα γάλακτος, τη ζάχαρη, το κορν φλάουρ και το αλεύρι.
  2. Χτυπήστε με το σύρμα για να διαλυθούν και ανοίξτε το μάτι σε μέτρια/υψηλή θερμοκρασία.
  3. Όταν το γάλα αρχίζει να γίνεται ζεστό αρχίστε να ανακατεύετε μέχρι η κρέμα να πήξει.
  4. Βγάλτε από τη φωτιά και προσθέστε τη μαργαρίνη, τη βανίλια, το εκχύλισμα από πορτοκάλι και τους κρόκους των αυγών ανακατεύοντας συνεχώς.
  5. Αφήστε το να κρυώσει σε θερμοκρασία δωματίου, και στη συνέχεια τοποθετήστε το στο ψυγείο για τουλάχιστον 3 ώρες.
  6. Βγάλτε μετά τις 3 ώρες.
  7. Ανακατέψτε με ένα σύρμα ή στο μίξερ για μισό λεπτό για να αφρατέψει.
  8. Με ένα κοφτερό μαχαίρι κόψτε τα τρίγωνα κατά μήκος μιας πλευράς τους και γεμίστε τα με την κρέμα αφού την έχετε βάλει σε κορνέ.

 

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