Introduction
Kopenhai is a unique and indulgent Greek syrup dessert that represents a clever fusion of traditional pastry techniques and historical culinary inspiration. This dish features a rich, moist almond sponge cake flavored with cinnamon and cloves, which is sandwiched between layers of buttered, crispy phyllo dough. The name is a tribute to King George I of Greece, who was of Danish origin, making it a "Copenhagen" cake in his honor. Once baked to a deep golden brown, the pastry is drenched in a cold, citrus-scented honey syrup while still hot, allowing the phyllo to stay crunchy on the outside while the cake center becomes incredibly syrupy and dense. It is a sophisticated alternative to baklava, offering a satisfying contrast between the flaky pastry and the soft, nutty interior.
Ingredients
The Cake Base
10 sheets phyllo dough
250g unsalted butter, melted (for brushing)
6 large eggs
1 cup granulated sugar
2 cups walnuts, finely chopped
1/2 cup toasted breadcrumbs
1 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp baking powder
The Spiced Syrup
2 cups granulated sugar
1 1/2 cups water
1/2 cup glucose syrup or honey
1 cinnamon stick
1 strip of lemon peel
1 tsp lemon juice
The Custard Filling (Optional Variation)
some versions use a layer of semolina custard similar to Galaktoboureko between the nut cake and phyllo
Preperation
The Nut Base: Roughly chop or pulse walnuts and almonds, then mix them with breadcrumbs, cinnamon, and ground cloves to create a spicy, textured filling.
The Sponge (The Cake Layer): Separate a large number of eggs to whisk the whites into a stiff meringue and the yolks with sugar into a thick ribbon, then fold in flour to create a light batter.
The Phyllo: Thaw a package of phyllo pastry and melt a generous amount of clarified butter to brush between the bottom layers, creating a crisp, flaky foundation for the cake.
The Syrup: Simmer sugar, water, and honey with a slice of lemon and a cinnamon stick, then let it cool completely to ensure it absorbs properly into the hot dessert.
Aromatics: Have fresh orange zest and a splash of cognac or vanilla ready to flavor the sponge batter for that classic "Copenhagen" aroma.
Step by Step
The Foundation: Line a baking pan with several sheets of phyllo dough, brushing each layer generously with melted clarified butter. This creates a sturdy, crisp base to support the heavy almond layer.
The Almond Mixture: Prepare a rich, cake-like filling by beating egg yolks with sugar, ground cinnamon, and ground cloves. Fold in a large amount of finely ground blanched almonds and a small amount of breadcrumbs or semolina for structure.
The Meringue: Whip egg whites into stiff peaks and gently fold them into the almond mixture. This step is what distinguishes Kopenhai from other nut-based sweets, giving the interior a light, airy, yet moist consistency.
The Assembly: Pour the almond mixture over the base layers of phyllo and smooth the top. Cover with several more sheets of buttered phyllo to "seal" the cake.
The Scoring: Using a very sharp knife, score only the top layers of phyllo into diamond or square shapes. Do not cut all the way through to the bottom; this ensures the filling stays contained while allowing the top to expand.
Baking: Bake at 170°C for approximately 45 to 55 minutes. The pastry should be a deep golden brown, and the almond center should be firm to the touch.
The Syrup: Prepare a syrup by simmering water, sugar, and a cinnamon stick for about 10 minutes. Finish with a squeeze of lemon juice to prevent crystallization.
The Soak: Pour the cold syrup over the hot pastry immediately upon its removal from the oven. The cake layer will slowly drink up the syrup, becoming dense and flavorful.
Resting: Allow the dessert to cool completely and rest for at least 6 hours. This resting period is vital for the layers to bond and the syrup to distribute evenly.
Origin:
Pan-Hellenic
Diet
Vegetarian, Contains Nuts
Equipment Needed:
9x13 baking pan, Stand mixer, Pastry brush.
Cultural History
Kopenhai is a distinctive Greek dessert that bridges the gap between a syrupy pastry and a rich nut cake. Its name is a Greek phonetic adaptation of Copenhagen, rumored to have been created in honor of King George I of Greece, who was of Danish descent. The dessert features a base and top layer of crispy, buttery phyllo dough that sandwiches a thick, moist filling made of almonds or walnuts, eggs, and warming spices like cinnamon. After being baked to a deep golden brown, the pastry is drenched in a cold, clove infused sugar syrup, creating a unique contrast between the crunchy top crust and the dense, succulent interior. This elegant treat is a staple in traditional Greek patisseries, offering a sophisticated blend of textures and a nutty sweetness that lingers on the palate.
Yiayias Secret
The secret to a majestic Kopenhai (Copenhagen cake) is the contrast between the buttery, flaky base and the dense, almond-rich filling. You must use high-quality fresh butter to brush between the bottom layers of phyllo, creating a sturdy yet crisp foundation that can support the weight of the cake. The filling itself is a sophisticated almond sponge, often enriched with egg yolks and a hint of vanilla, which provides a chewy, marzipan-like texture that sets this apart from other Greek sweets.
The defining characteristic of a professional Kopenhai is the top layer of phyllo, which is typically scored into diamonds before baking to prevent the pastry from shattering when served. As soon as the cake emerges from the oven, it must be drenched in a cold, lemon-scented syrup. This allows the almond core to absorb the sweetness while the top layers of phyllo remain distinct and crunchy. The result is a regal, layered dessert that balances the nuttiness of the almonds with the bright, citrusy finish of the syrup.
Substitution Notes
The Concept: This unique dessert is a hybrid of creamy almond cake and crispy baklava. It was created in Greece and named in honor of King George I, who was of Danish descent (hence "Copenhagen"). It features a thick, nutty sponge encased in layers of phyllo.
The Pastry: The base and top are made of several layers of buttery phyllo dough. For an even richer experience, some modern versions substitute the top layer of phyllo with a sheet of puff pastry, which provides a higher, more dramatic rise.
The Filling: The core is a dense, moist almond sponge (similar to a frangipane) made with ground almonds, eggs, and sugar. If you prefer a more robust flavor, toasted walnuts or pistachios can be used as a substitute for the almonds.
The Fat: Clarified butter is brushed between the phyllo layers to ensure they shatter when bitten. For those avoiding dairy, a light-tasting olive oil is a functional substitute, though the dessert will lose its characteristic buttery aroma.
The Syrup: Like most Greek "siropiasta," a cold sugar and honey syrup is poured over the hot cake. To cut the sweetness, the syrup is often infused with lemon juice. Substituting the lemon with orange juice and zest adds a warmer, citrusy depth that pairs perfectly with the almonds.
The Aromatics: Vanilla and a hint of cinnamon are typically added to the sponge. For a more sophisticated, floral profile, a splash of cognac or a drop of almond extract can be used as a substitute to enhance the nuttiness of the filling.
The Texture: A perfect Kopenhai has a distinct contrast between the syrupy, soft almond center and the dry, crunchy top layers. To prevent the top from getting soggy, it is crucial to score the pastry into diamonds before baking so the steam can escape.
The Finish: It is best served at room temperature once the syrup has been fully absorbed. While usually served plain, a side of unsweetened whipped cream or a cup of bitter Greek coffee is the perfect substitute for a sugary drink to balance the richness.
Wine Pairings
Kopenhai is a unique Greek dessert named in honor of King George I. It consists of a rich, almond based cake or filling sandwiched between layers of buttery, flaky phyllo pastry and soaked in a spiced honey syrup.
Dessert Wine (The Traditional Choice): A Muscat of Samos is a stellar companion. Its notes of apricot, honey, and orange blossom highlight the floral sweetness of the syrup. For a deeper experience, a Vinsanto from Santorini offers oxidative flavors of caramel and dried fruits that meld perfectly with the toasted almond filling.
Fortified Wine: A 10 or 20-Year-Old Tawny Port is an excellent match. The wood-aged notes of hazelnut and toffee enhance the almond core of the Kopenhai. The wine's structure also helps navigate the rich, syrupy texture of the phyllo.
The Contrast: A strong, bitter Greek coffee provides a classic non-alcoholic reset against the high sugar content. For a wine contrast, a Brut Champagne or a dry Sparkling Xinomavro offers high acidity and bubbles that clean the palate of the butter and honey.
Storage Instructions
Refrigeration: Store Kopenhai in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Like many syrup-soaked Greek desserts, the cold helps set the almond or walnut sponge, but it can make the butter in the phyllo layers firm. It is best enjoyed at room temperature.
Freezing (Cooked): You can freeze the baked and syruped dessert for up to 3 months. Wrap it very tightly in plastic wrap and then foil to protect the delicate phyllo from absorbing freezer odors. Thaw it in the refrigerator overnight and let it come to room temperature before serving to restore the texture.
Freezing (Unbaked): It is possible to freeze Kopenhai unbaked for up to 2 months. Assemble the layers of phyllo and the nut cake filling, but do not add the syrup. Wrap the pan securely. When ready to eat, bake it directly from frozen (adding 15 to 20 minutes to the time), then pour the room-temperature syrup over the hot pastry.
Reheating: To crisp up the phyllo top, place it in the oven at 160°C for about 10 minutes. Avoid the microwave, as it will instantly turn the crisp top layers soft and rubbery. If the cake has been refrigerated, a quick 5-minute "warm-up" in the oven can help the syrup flow better through the sponge.
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