ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 250 ml water
- 130 g granulated sugar
- 50 g honey
- juice from ½ lemon
- 300 ml ouzo
- 260 ml water
- 200 ml olive oil and extra for brushing the phyllo sheets
- 350 g all-purpose flour
- 300 g walnuts
- 130 g corn flour and extra for rolling out the phyllo sheets
- 1 tsp salt
- ½ tsp cinnamon, ground
- ½ tsp clove, ground
Περιγραφή
Platsenta is a traditional syrupy dessert from Lesvos, mainly made at Christmas for the festive table, filling the whole house with aromas. Every village has its own variation of this recipe, while in some areas it is also called “blatzeta.” With hot syrup, cinnamon, walnut, and virgin olive oil, it is a Christmas gift for the palate. It is the apotheosis of humble cuisine, as it is a sweet made with the most basic ingredients of the simple, rural cuisine of Mesotopos, flour and sugar. The resourcefulness and creative imagination of the women created small miracles every day! And thus, every household had a sweet on the table during the holidays. It is a dessert rich in olive oil and not in butter, as festive syrupy sweets usually are, while the dough is flavored with ouzo, the island’s hallmark product.
Εκτέλεση
For the syrup: Pour the water, sugar and lemon juice into a saucepan and bring to a boil over medium heat. Leave it for another 2 to 3 minutes, remove from the heat and add the honey, stirring until it dissolves and, finally, let it cool.
For the pie: Empty into the mixer bowl the flour, cornflour, cinnamon, clove, ouzo, oil, water, salt, and, using the dough hook, mix until a dough forms. Place it in a bowl, cover with plastic wrap and leave it to rest for 1 hour. Divide the dough into 10 equal balls and roll each one out on the work surface with a rolling pin into a round sheet with a diameter of 30 cm. Sprinkle with a little olive oil and a few walnuts, roll up the dough, trying to shape it like a rod, then coil it up like a snail and place it in the center of a greased round baking pan, 30 cm in diameter. Repeat the same process for the remaining sheets, but instead of shaping them like a snail, wrap each one all around the previous one so that you cover the entire pan. Sprinkle a little oil on top and bake in a preheated fan oven at 200°C for 15 minutes, then lower the temperature to 170°C with the fan and continue baking for another 50 to 60 minutes, until it takes on a golden color. As soon as it is ready, remove it from the oven. Pour over the syrup, let it cool, cut, and serve.
For the pie: Empty into the mixer bowl the flour, cornflour, cinnamon, clove, ouzo, oil, water, salt, and, using the dough hook, mix until a dough forms. Place it in a bowl, cover with plastic wrap and leave it to rest for 1 hour. Divide the dough into 10 equal balls and roll each one out on the work surface with a rolling pin into a round sheet with a diameter of 30 cm. Sprinkle with a little olive oil and a few walnuts, roll up the dough, trying to shape it like a rod, then coil it up like a snail and place it in the center of a greased round baking pan, 30 cm in diameter. Repeat the same process for the remaining sheets, but instead of shaping them like a snail, wrap each one all around the previous one so that you cover the entire pan. Sprinkle a little oil on top and bake in a preheated fan oven at 200°C for 15 minutes, then lower the temperature to 170°C with the fan and continue baking for another 50 to 60 minutes, until it takes on a golden color. As soon as it is ready, remove it from the oven. Pour over the syrup, let it cool, cut, and serve.