Vasilopita by Stelios Parliaros


A classic vasilopita recipe by Stelios Parliaros!

Materials for a pan with a diameter of 24 cm

150 gr. dried fruits (figs, apricots, prunes), chopped
100 gr. cognac
125 gr. butter, melted
125 gr. powdered sugar
250 gr. almond powder (ground in a blender)
3 large eggs
125 gr. flour
1/2 c. sweet baking powder


Step 1: Soak the chopped fruit in the brandy overnight. The next day, puree them in the blender very well together with the cognac. Beat the butter, sugar and almonds in a mixer until fluffy. Add the pureed fruit and continue beating.

Step 2: Stop the mixer and add the flour and baking powder. Mix very well and pour the mixture into a buttered and floured pan with a diameter of 24 cm. Bake in a preheated oven at 160°C for 40 minutes and at 150°C for another 20 minutes.

Step 3: Leave to cool and sprinkle with powdered sugar.

Photography: Alkis Kaloudis, Lampros Menzos, Food Styling: Katerina Lykouresi

READ MORE: The most delicious vasilopita in Athens.

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