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Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

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.

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

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

For the Syrup

3 cups sugar

2 cups water

1 cinnamon stick

Juice of ½ lemon or 1 lime

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.

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.

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.

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.

For the Syrup

About 10 minutes before the Copenhagen is out of the oven put all the syrup ingredients in a pot and turn on your stove to high heat. Stir only until the sugar is dissolved. From then on stop stirring and let the syrup reach the temperature of about 100° to 110°.

4.9 from 7 reviews

Copenhagen

 

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Author/ Συγγραφέας: Katerina

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.

For the Syrup

1. About 10 minutes before the Copenhagen is out of the oven put all the syrup ingredients in a pot and turn on your stove to high heat.
2. Stir only until the sugar is dissolved.
3. From then on stop stirring and let the syrup reach the temperature of about 100° to 110°.
4. Take the Copenhagen out of the oven and throw on top the hot syrup after having removed the cinnamon stick.
5. Let it cool and soak as much syrup as possible.

Notes/ Σημειώσεις

Recipe adapted from several sources

3.2.2124

4.9 from 7 reviews

Κοπενχάγη

 

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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: Κατερίνα

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.

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 στο καυτό γλυκό.
4. Αφήστε το να μείνει μέχρι απορροφήσει το σιρόπι και είναι έτοιμο για σερβίρισμα.

Notes/ Σημειώσεις

Συνταγή προσαρμογή από διάφορες πηγές

3.2.2124

Note: If you want to learn more on the Greco-Nordic relations and their influence in the Greek literature and architecture, you can go here!