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    • 450 gr. filo pastry alfa
    • 250 gr. cotton seed oil
    • 250 gr. sugar
    • 2 vanilla
    • zest of 2 oranges
    • 150 gr. orange jam
    • 5 beaten eggs
    • 500 gr. yoghurt
    • 200 gr. sour crème
    • 20 gr. baking powder


    • 600 gr. sugar
    • 500 gr. water
    • 1 cinnamon stick
    • 1 orange juice and zest
    • 100 gr. orange jam


    Butter a 40x26 cm pan. Preheat the oven to 160°C. Unroll the filo pastry pack. Let it for 10' to dry up. Divide it into pieces. Place in a bowl the oil, the sugar, the vanilla, the zest, the jam, the eggs, the sour crème and the yoghurt. Stir them with a whisk until they become gruel. Finally add the baking powder. Mix very well. Add the broken dry filo pastry that and mix them until they become wet. Pour it in thin layer and bake it for 30' until it turns brown and become thickens. Take it out of the oven and drizzle it with the cold syrup. Let it cool off very well to absorb the syrup. For the syrup: Boil sugar, water and cinnamon for 4'. Add the juice, the zest and the jam and let it cool off. Pour the cool syrup over the warm orange pie. Serve it with ice cream and nuts.