Orange Filo Rolls

Known in Greece as: Portokalopita

Individual orange-scented filo rolls soaked in citrus syrup - a twist on the classic.

TIME BREAKDOWN
Prep: 35 min
Cook: 35 min
Total: 1h 10m
Vegetarian
✅
Nuts
❌
Serves
12 - 15
Difficulty
Medium

Ingredients

  • For the filling:
  • 250g ricotta cheese
  • 200g Greek yogurt
  • 150g caster sugar
  • 3 eggs
  • Zest of 3 oranges
  • 100ml fresh orange juice
  • 1 tsp vanilla extract
  • 270g filo pastry (about 12 sheets)
  • 100g butter, melted
  • For the syrup:
  • 300g sugar
  • 300ml water
  • 150ml fresh orange juice
  • 2 strips orange peel
  • 1 cinnamon stick
  • 2 tbsp lemon juice

Method

  1. Make the syrup first. Combine sugar, water, orange juice, orange peel, and cinnamon stick in a saucepan. Bring to a boil, then simmer for 10 minutes. Add lemon juice, remove from heat, and cool completely.

  2. Preheat your oven to 180°C (160°C fan). Line a large baking tray with parchment paper.

  3. In a bowl, whisk together the ricotta, yogurt, sugar, eggs, orange zest, orange juice, and vanilla extract until smooth and well combined.

  4. Lay one sheet of filo pastry on your work surface with the short end facing you. Brush lightly with melted butter.

  5. Place another sheet on top and brush with butter. You'll be working with double layers.

  6. Spread about 3 tablespoons of the orange filling along the bottom edge of the filo, leaving a 2cm border on each side.

  7. Fold the sides in over the filling, then roll up tightly from the bottom to create a cigar shape. Place seam-side down on the prepared tray.

  8. Repeat with the remaining filo and filling. You should get 12-15 rolls depending on size. Space them about 3cm apart on the tray.

  9. Brush the tops generously with the remaining melted butter. Using a sharp knife, score each roll diagonally 2-3 times (don't cut all the way through).

  10. Bake for 30-35 minutes until deep golden brown and crispy. Remove the cinnamon stick and orange peel from the cold syrup. Immediately pour the cold syrup over the hot rolls, ensuring each one is well soaked. Let them absorb the syrup for at least 2 hours before serving. These are best eaten at room temperature on the day they're made.