Maria's platseda by Kali Orexi [video]
A traditional Greek delicacy from Kalloni, Lesvos
Kali Orexi Melbourne shares a traditional platseda recipe from Kalloni, on the island of Lesvos. A texture and taste sensation, Maria's platseda are crisp, sweet and nutty, and the orange blossom essence makes them intoxicatingly aromatic.
Watch the video at the end of this post for more details!
Ingredients (for approximately 50 pieces):
2 cups plain flour
1 tablespoon olive oil
1/2 teaspoon salt
1 cup warm water
extra plain flour for dusting
canola oil for frying
For the glaze
2 cups honey
2 cups caster sugar
1 cup water
3 tablespoons orange blossom water
For the coating
300g blanched almonds, finely ground
1. Dissolve the salt in the warm water.
2. Combine the plain flour and olive oil in a mixing bowl. Slowly add the water mixture to the flour mixture, using a fork to mix the ingredients as you go. When the mixtures have combined, use your hands to work the mixture into a dough. Knead the dough in the bowl for a few minutes, then transfer to a small bowl, cover it with a tea towel and allow it to rest for 10 minutes.
3. After 10 minutes, divide the dough into two halves and place one half aside.
4. Flour your work surface. Use your hands to form a round disc with the dough. Place the dough-disc on the floured work surface, lightly dust it with flour and roll it out with a long, thin rolling pin. Dust the flattened dough-disc with flour and wrap it fairly tightly around the rolling pin. Using your hands and a rolling action, gently press downwards and outwards on the dough to stretch it out. Unravel the filo sheet from the rolling pin and rotate the filo sheet 90 degrees on the work surface. Lightly dust the filo sheet with flour, wrap it tightly around the rolling pin again and use your hands and a rolling action, to gently press downwards and outwards on the dough to stretch it out once more. Repeat this process until the sheet is quite large, approximately 60-70cm in diameter.
5. Cut the filo sheet into strips, approximately 10-12cm wide. Cut each strip into 10-12cm lengths to form square/rectangular pieces. Pick up one piece and gently stretch it out, both widthways and lengthways, with your hands. Place the filo piece back on the work surface and score it widthways five times, with approximately 1.5cm between each score, without cutting to the ends. Scrunch up the ends with your fingers. Pick up each end and stretch and shake the filo piece a little, before folding it over itself and pinching the two scrunched ends together. Place the platseda aside. Repeat for the remaining filo pieces.
6. Repeat the whole process for the other half of the dough and start frying.
7. Half fill a small baking dish or pot with canola oil and heat it on a medium to high flame. Once the oil is hot and ready for frying, pick up a platseda from the pinched end and gently lower it into the hot oil.
8. Use a fork to gently agitate and loosen the platseda pastry ribbons. Repeat until the baking dish is half full with platseda. When one side has cooked, carefully turn them over.
9. Fry the platseda until their colour just turns from white to cream and the filo forms little bubbles on it. The platseda are ready when you press a fork against them and they feel firm. When ready, transfer to a colander to drain. Repeat until all of the platseda have been fried.
10. Glaze the platseda. Combine and mix the honey, sugar, water and orange blossom water in a medium-sized pot. Place the pot on a high flame and heat for 5-10 minutes until it comes to a boil. Skim off any scum that forms at the top of the mixture. Reduce the syrup to a simmer.
11. Carefully place a few platseda in the syrup and soak them for about 30 seconds, turning them over to coat both sides. Remove and place them aside. Repeat until all of the platseda have been glazed.
12. Coat the platseda. Place the glazed platseda in the almond meal, coating one side and then the other, and sprinkling some of the almond meal on the harder to reach spots, with your fingers.
Once coated with almond meal, your platseda are ready to serve and enjoy!
*Note: Greek rolling pins are made from curtain dowel that you can purchase readily from your local hardware store. Maria's rolling pin was 75cm in length and 2.5cm in diameter.
For more, go to www.kali-orexi.com.au
- Register Now
- Tsim Booky speaks to Neos Kosmos
- When Melbourne went blue and white
- Is your Greek property on forestland?
- Is Australia becoming too expensive to live in?
- Milo Yiannopoulos' forthcoming memoir will not be published in Australia
- Women of Greece taking to the rugby field
- Greek Tourism Professor wins another international award
- The Vow of the Nation
- The 'Bell Bearers' of Eastern Macedonia come to Melbourne
- Corruption still riding high in crestfallen Greece
- Tsim Booky speaks to Neos Kosmos
- In memory of 16-month-old Nikki Adipas
- 'The New York Times' picks Greece, Australia and Cyprus among best places to visit in 2017
- Greeks among the hardest-working population in the world
- James Penlidis has the answer: Go naked!
- 138 violations of Greek airspace by Turkish aircraft
- Bougias of Bourke Street
- Bulleen project to set Melbourne up as Hellenic global diaspora headquarters
- WWII Bomb forces people to evacuate Thessaloniki
- When Melbourne went blue and white
Dean Kalimniou on why it's high time we embraced a humanistic and benevolent conception of mankind, affording each other the respect and mutual regard we all deserve.
My big fat Greek week.
A traditional Greek delicacy from Kalloni, Lesvos.
Greek Australian photographer wins building development argument with his neighbours by baring it all.
Neos Kosmos' complete guide to learning Modern Greek and younger generations staying in touch with their Greek heritage.
The 2020 Summer Olympics will take place in Japan, the birthplace of the sport of judo.
Dean Kalimniou responds to a controversial photograph showing a group of Greek soldiers of Albanian ethnicity linking their outstretched hands to form the double-headed eagle.
Now in its seventh year, the exhibition celebrating Greek inspired art returns.
Why Greek is one of the most popular language classes at St Monica's College.
Donald Trump's presidency is allowing for a new kind of right-wing populism to claim the breathing space of the declining 'establishment' parties.
The newly promoted club put its best foot forward in the NPL1 season opener, equalising against last season's grand finalist Oakleigh Cannons.
Arguably the most elegant restaurant in Greece, the personality and talent of the chef and Spondi's team is evident in the expertly-crafted dishes.
The outright majority points to the German government as cause for delay, while support for Syriza remains strong
More than 50,000 people to leave their homes on Sunday, during detonation
The Victorian Association of Argos Orestikon will continue to operate within the Greek Centre on Lonsdale Street, Melbourne.
Cris Ivanidis, director and audiologist at Active Audiology, says the process of getting the best hearing aid is going to be different for each person.
Honouring Greek Day − 14 February 1941.
With a long tradition of offering services that strengthen and promote the quality of teaching and learning practices, the schools ensure high-level outcomes in Greek.