Greek cuisine · Desserts & Sweets

Pastafloura

Shortcrust cake with apricot jam under a lattice of dough strips, cut into diamonds.

Ingredients · for 8 servings

• 500 g flour
• 250 g butter
• 180 g sugar
• 2 eggs
• 1 egg yolk for brushing
• 600 g apricot jam
• 1 packet baking powder
• 1 organic lemon (zest)
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

1. Rub the cold butter, cubed, with flour, baking powder, sugar, salt and the grated lemon zest between your fingers into fine crumbs.
2. Add the eggs and vanilla and quickly bring together into a smooth shortcrust dough — knead only briefly or the dough will turn tough — then chill covered for 30 min.
3. Preheat the oven to 175°C top/bottom heat and press three-quarters of the dough evenly flat with your fingers into a buttered 30 × 24 cm dish, building up a 1 cm rim.
4. Briefly stir the jam smooth and spread it over the base, leaving 1 cm free at the edge so it doesn't boil over during baking.
5. Shape the remaining dough into finger-thick rolls, lay them diagonally over the filling to form a diamond lattice, press the ends down and brush the lattice with beaten egg yolk.
6. Bake for 45–50 min. until the lattice is golden brown and the jam is bubbling thick in the gaps; let cool completely and cut into diamonds.