Best 6 Greek Pantespani Tourta Torte Recipes

TORTA KATAIFI

Steps:

• Preheat the oven to 325 degrees F.
• Line the bottom of the springform pan with a layer of the kataifi. Bake until golden brown, 10 minutes. Then cool completely.
• Reduce the oven temperature to 300 degrees F.
• Place the pistachios, cinnamon and cloves in a food processor and process until the nuts are chunky and uniform in size. Do not over process. Reserve half of the nuts for a later use.
• Sprinkle the first half of the nuts over the baked pastry; spread most of the nuts towards the edges of the pan and fade to a light coating in the center of the pan. This will create a nice crust on the back of each piece when the dessert is cut and served.
• In a large mixing bowl mix together the ricotta, cream, sugar and vanilla with a large spoon. In a stand mixer fitted with a whisk attachment or by hand with a whisk, whip the egg whites to stiff peaks. Fold the egg whites into the ricotta mixture with a spatula or rubber scraper. Pour the mixture into the pan over the nuts. Sprinkle the remaining nuts on top of the ricotta mixture similar to the first time, with most of the nuts on the outer edge and fade to lightly coat the center. Spread the remaining sheet of kataifi on top of the cake, covering the entire surface.
• Bake until golden brown and the cake is set, 1 hour 30 minutes.
• Cool the cake completely.
• Pour the hot Citrus Syrup over the cooled cake, then cut and serve.
• Place the sugar, lemon juice, lemon zest and orange zest in a medium saucepan set over medium-high heat. Bring to a boil then lower the heat to medium-low and simmer until the mixture achieves a syrup consistency, 20 minutes.

TORTA RUSTICA

Steps:

• Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
• In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
• Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
• Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.
• Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.

TORTA DI PASTA

Steps:

• Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
• In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
• Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
• Invert the torta onto a platter. Cut into wedges and serve at room temperature.

PANCETTA AND PARMESAN TORTE

Steps:

• Position the rack on the bottom third of the oven and preheat the oven to 400 degrees F.
• Press the crust into a 9-inch-diameter tart pan with a removable bottom. Trim the edges; set aside.
• Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to paper towels and drain. Beat the cream, milk, eggs, parsley, salt, and pepper in a medium bowl to blend. Stir in the cheese and pancetta. Pour the cream mixture into the crust.
• Bake the torte until the filling puffs and is golden brown on top, about 25 minutes. Let the torte cool for 15 minutes. Cut the torte into 12 thin wedges and serve.

PANTESPANI - GREEK SPONGE CAKE WITH ORANGE

Steps:

• In a saucepan, combine all syrup ingredients except the orange juice and orange flower water, and bring to a boil. Boil for 7-8 minutes. Stir in orange juice and prange flower water, remove from heat, and allow to cool.
• Preheat oven to 340°F (170°C)
• Beat egg whites, 1/2 cup of the sugar, and the salt to stiff peak stage.
• In a separate bowl, beat the egg yolks with the remaining 1 1/2 cups of sugar, and slowly beat in all remaining ingredients.
• Use a spatula to scrape down the sides of the mixing bowl, and when all ingredients have mixed in, beat for 3-4 minutes.
• With a spatula, gently fold in the egg whites until well blended.
• Lightly grease bottom and sides of a 15 3/4 X 12 inch (or equivalent) pan with the margarine, dust with flour, and transfer cake batter to the pan.
• Bake at 340°F (170°C) for 55-60 minutes, until a knife inserted into the middle comes out dry. The top should be a dark gold color.
• As soon as the cake comes out of the oven, cut into squares or diamonds. Discard the cloves and cinnamon stick and pour the cooled syrup evenly over the top. Allow to cool and absorb the syrup before serving.
• Note: Do not open the oven during baking except to test for doneness.
• (Greek pan cakes are baked in pans that are often larger than baking pans used in other countries. The 15 3/4 X 12 inch pan may be available in your market as a roasting pan.).

SPAGHETTI TORTE

Steps:

• Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray.
• Cook spaghetti according to package directions. Rinse with cold water, and drain.
• While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat.
• Press half the spaghetti mixture in bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place remaining provolone cheese over the top.
• Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan, transfer to a serving platter. Cut into wedges to serve.