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.
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
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/copenhagen/