• 1 package (450g) phyllo dough for sweets (thaw according to package instructions)
For the syrup
• 2 cups (500ml) water
• 1 cup (250ml) fresh mandarin juice
• 2 cups (460g) sugar
• Peel from one mandarin
For the mandarin mixture
• 2 whole mandarins (about 200g), plus peel from 2 mandarins
• 4 eggs
• 1 cup (230g) sugar
• 1 cup (250ml) milk
• 2/3 cup (170ml) sunflower oil
• 2/3 cup (170ml) fresh mandarin juice
• 1 teaspoon (8g) baking powder
• 1 teaspoon (6g) baking soda
• 1 sachet (5g) vanilla powder
METHOD
For the syrup:
1. In a saucepan, combine the water, juice, sugar, and the mandarin peel.
2. Stir and bring to a boil. Reduce the heat and simmer for 5 minutes.
3. Set the syrup aside to cool completely.
For the phyllo sheets:
1. Take one sheet of phyllo, gently crumple it to create air pockets and volume underneath. Form it into a 'fluffy' ball and place it in a baking pan. Repeat with the remaining sheets.
2. Bake in a preheated oven at 180°C (350°F) for 10 minutes. Remove the pans from the oven, flip the phyllo over to bake the underside, and continue baking for another 10 minutes until golden brown and crispy.
3. Let them cool and then break them into small pieces by hand.
For the mandarin mixture:
1. Rinse the mandarins well and cut them in half. Remove the seeds and place them in a blender. Remove the white pith from the peels of the 2 mandarins and add it to the blender. Blend well.
2. In a large bowl, beat the eggs with the sugar until fluffy. Add the milk, sunflower oil, fresh mandarin juice, the mandarin pulp, baking powder, baking soda, and vanilla. Mix well. Add the broken phyllo pieces and mix until they are incorporated into the mixture. Pour the mixture into a rectangular baking pan measuring 23x33cm. Level the surface and bake at 180°C (350°F) for 40 minutes.
3. Remove the mandarin pie from the oven and slowly pour the cold syrup over the entire surface. Let it absorb the syrup, allow it to cool completely, and then serve.
