Kopenhagi Thessalonikis (Κοπεγχάγη Θεσσαλονίκης)

Ingredients

Equipment Needed

• •30 by 22cm metal baking pan or tapsi
• •pastry brush
• •electric mixer
• •small saucepan for syrup

Instructions

1. 1

   Boil the syrup

   Put the syrup sugar, water, lemon peel, and lemon juice in a small saucepan. Bring to a boil, then simmer for 7 minutes until clear and slightly heavy on the spoon. Take it off the heat and let it cool completely. Kopenhagi needs cold syrup over hot pastry, so the phyllo drinks without collapsing.

2. 2

   Prepare the pan

   Heat the oven to 175C. Butter a 30 by 22cm baking pan. Keep the phyllo covered with a barely damp towel while you work, because dry phyllo cracks before it reaches the tray.

3. 3

   Mix the dry filling

   Stir together the ground almonds, breadcrumbs, flour, baking powder, cinnamon, cloves, and salt. The almonds should be fine but not oily. If they turn to paste, the sponge bakes heavy.

4. 4

   Beat the yolks

   Beat the egg yolks with the 180g sugar until pale and thick, about 4 minutes. Mix in the vanilla, brandy, and lemon zest. Fold in the almond mixture until no dry patches remain.

5. 5

   Fold the whites

   Beat the egg whites to soft peaks. Fold one third into the almond batter to loosen it, then fold in the rest gently. This is the step that decides the cake: the sponge must stay light enough to lift between the buttered phyllo, not sink into a dense nut slab.

6. 6

   Layer the base

   Lay 8 sheets of phyllo in the pan, brushing each sheet with melted butter before adding the next. Let the edges climb the sides a little. Spoon in the almond sponge and smooth it without pressing hard.

7. 7

   Finish the phyllo

   Cover with another 8 to 10 buttered phyllo sheets. Tuck the edges down neatly. Score the top into diamonds or squares with a sharp knife, cutting through the top phyllo but not dragging through the soft filling.

8. 8

   Bake until gold

   Bake for 40 to 45 minutes, until the top is deep gold and the center feels set when lightly pressed. If the top colors too fast, lay a sheet of parchment loosely over it for the last 10 minutes.

9. 9

   Syrup and rest

   As soon as the Kopenhagi comes from the oven, pour the cold syrup slowly over the hot pastry, especially along the scored lines and edges. Let it stand at least 2 hours before cutting clean pieces. It should be glossy, soaked through, and still crisp at the top edge.

Chef Tips

• •Buy phyllo from a shop with turnover, not the packet that has been sulking in the freezer for a year. If the sheets crack the moment you open them, patch and keep going, but don't expect elegance.
• •The syrup must be fully cool before the pastry is baked. Hot pastry, cold syrup. That is the rule for a top that keeps some crackle instead of turning limp.
• •Kopenhagi cuts best after a long rest, and it is even better after 6 hours. Keep it covered at room temperature for up to 3 days, never in the refrigerator, where syrup sweets go dull.

Advance Preparation

• •Make the syrup up to 2 days ahead and keep it covered in the refrigerator, then bring it to cool room temperature before using.
• •Grind the almonds a day ahead and keep them airtight so they stay fresh.
• •Bake the Kopenhagi the morning of serving, or the night before if you want cleaner slices.

Frequently Asked Questions

Nutrition Information

1 serving (about 190g)