Kopenhai
Submitted by kew-t
Kopenhai is a Greek almond torte with an orange-scented shortbread base, fluffy ground-almond souffle filling, crackly phyllo top, and a fragrant lemon-cinnamon syrup soaked through every diamond slice.
YIELD
1 recipePREP
30 minCOOK
1 hrsREADY
2 hrsKopenhai (Copenhagen) is a Greek pastry-shop classic that’s said to honor the visit of Denmark’s King George I to Athens, and it punches well above its weight. Three textures stack into one torte: a tender, orange-perfumed shortbread base, a soufflé-light ground almond filling lifted with whipped egg whites, and a buttery phyllo crown that bakes up gold and glassy.
The finishing touch is what cements its identity. A simmered syrup of lemon juice, citrus rinds, and cinnamon bark gets poured cool over a hot-from-the-oven torte. The pre-cut slits drink it down through the phyllo and into the almond layer, making each diamond slice glossy, fragrant, and sticky-soft underneath the crisp top.
It’s a project, no question. But if you’ve made baklava before, this is right in your wheelhouse with a little extra finesse.
Chef Tips
- Cool the syrup before it hits the hot torte, and pour the cool syrup over the hot torte. Reverse the temperatures and the phyllo turns gummy instead of crisp.
- Score the phyllo down through only the top 2 to 3 sheets before baking. Cutting deeper releases steam and the soufflé layer collapses.
- Finish the cuts down to the base after baking, while everything is still warm. The syrup needs the channels to soak in evenly.
- Use very fresh ground almonds. Old ones taste flat and slightly bitter, which the syrup amplifies.
- Let the finished torte rest at least 4 hours, ideally overnight, before serving. The syrup needs time to fully penetrate.
Variations
- Swap ground almonds for ground walnuts for a karydopita-style cousin.
- Add a teaspoon of orange-blossom water or rosewater to the syrup for a Middle Eastern lean.
- Press a halved blanched almond into the center of each diamond after slicing for a traditional finish.
Ingredients
Directions
Cream butter and sugar with grated orange rind until light and fluffy; beat in egg yolks.
Sift flour and salt into butter mixture to form a soft dough.
Lightly grease a round 20 cm dish.
As pastry moulds easily any tears can be pressed together.
An alternative is to put pastry in dish without rolling, and press it over base and sides with fingers.
Even out by rolling with a straight-sided glass.
Bake in a moderately hot oven for 15 to 20 minutes until lightly coloured.
Remove and cool.
To make almond filling, beat egg yolks, sugar and almond essence until thick and light.
Sift flour with baking powder and combine with ground almonds.
Fold this lightly into beaten egg yolks. Beat egg whites with salt until stiff but not dry and fold lightly into almond mixture.
Pour into pastry-lined dish.
On a flat surface butter a fillo pastry sheet, top with another and butter.
Continue until all sheets are used.
Leave a top sheet unbuttered.
Lift onto top of almond filling and trim edges of fillo in line with pastry crust, using kitchen scissors.
Brush top with remaining butter.
With a sharp knife or razor blade make slits through the top 2 or 3 sheets running the length of the dish and spacing them 4 cm (1½ inches) apart.
Bake in a moderate oven for 45 minutes until top is golden and filling is set.
Meanwhile dissolve sugar in water over medium heat, add fruit rinds, lemon juice and cinnamon bark and bring to the boil.
Boil for 10 minutes, strain and cool.
When torte is cooked, cut through slits in pastry down to the bottom crust.
Pour cooled syrup over hot torte, leave until cool.
Cut diagonally to give diamond-shaped pieces for serving.
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