Kopenhagi Thessalonikis (Κοπεγχάγη Θεσσαλονίκης)

Kopenhagi belongs to Thessaloniki, a city sweet with a Danish name and a very Greek heart: buttered phyllo above and below, almond sponge in the middle, lemon syrup poured over the hot tray. It is not baklava. It is not ravani. It sits between them, crisp at the edges, tender inside, grand enough for a name day or a holiday table.

The whole sweet depends on the sponge. Beat the yolks until pale, fold the whites gently, and don't crush the air you just made. That lift is what keeps the almond layer soft under the phyllo after the syrup goes in. Heavy batter gives you a wet brick, and Thessaloniki has enough stone already.

Use good butter, fresh almonds, and phyllo that hasn't dried into paper. Λίγα και καλά, a few things and good ones. I don't invent it. I find it, I test it, I write it down, because a tray like this should not survive only in the hands of one old zacharoplasteio.