Lemonopita citron myrtille (Print Version)
# Ingredients:
01 -
375g Antoniou Filo pastry
02 -
200g fresh blueberries
→ For the syrup
03 -
3 cups water
04 -
2 cups powdered sugar
05 -
Peel from one lemon
06 -
1 cinnamon stick
→ For the cream
07 -
1/2 cup extra virgin olive oil
08 -
1 1/2 cups Greek yogurt
09 -
A pinch of salt (1/4 tsp)
10 -
Grated lemon peel (from 1 lemon)
11 -
1 tbsp baking powder
12 -
5 eggs
13 -
1/2 cup powdered sugar
# Instructions:
01 -
Take the filo dough out of the fridge, but leave it in the packaging so it reaches room temperature.
02 -
Set your oven to 180°C (you're preheating it).
03 -
Combine water, sugar, lemon peel, and the cinnamon stick in a pot. Let it boil gently on medium heat for about 20 minutes.
04 -
Lay the filo pastry inside a 30cm x 20cm baking dish. Tear it up into strips, scrunch it into textured balls, or just crumple random pieces. Scatter a third of the blueberries on top, making sure some slide into the folds of the pastry.
05 -
In a large bowl, whisk the yogurt, olive oil, eggs, sugar, baking powder, salt, and grated lemon peel. Stir until smooth. Pour the cream evenly over the pastry and use a fork to spread it out. Make sure there's no dry pastry left. Sprinkle the rest of the blueberries on top.
06 -
Pop it in the oven and bake for about an hour or until the top looks golden brown.
07 -
While it's still hot, poke holes all over the pastry using a skewer. Slowly drizzle the chilled syrup over the pastry, then let it sit for 20 minutes to soak up everything before serving.