Macedonian Watermelon Pie

Ingredients

In the Macedonian adaptation of Karpouzopita, the traditional Greek watermelon pie, the recipe remains largely unchanged. However, Macedonian cuisine tends to incorporate more aromatic spices, such as cinnamon and nutmeg, which are added to the filling mixture. Additionally, the crust may be slightly thicker in the Macedonian version, providing a heartier texture to complement the sweet watermelon filling. We alse have the original recipe for Karpouzopita, so you can check it out.

• 1 medium-sized watermelon, seedless (about 4 cups (950ml) of watermelon pulp) 1 medium-sized watermelon, seedless (about 4 cups (950ml) of watermelon pulp)
• 1 cup (200g) semolina 1 cup (200g) semolina
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 package (400g) phyllo pastry sheets 1 package (400g) phyllo pastry sheets
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 7g)
• Carbohydrates: 50g (Sugars: 30g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the watermelon in half and scoop out the flesh. Remove any seeds and blend the watermelon pulp until smooth.
3. 3.
   In a large mixing bowl, combine the watermelon pulp, semolina, sugar, cinnamon, nutmeg, and salt. Mix well until all the ingredients are fully incorporated.
4. 4.
   Grease a baking dish with butter and layer half of the phyllo pastry sheets, brushing each sheet with melted butter.
5. 5.
   Pour the watermelon filling over the phyllo pastry sheets, spreading it evenly.
6. 6.
   Layer the remaining phyllo pastry sheets on top, brushing each sheet with melted butter.
7. 7.
   Trim any excess pastry hanging over the edges of the baking dish and tuck the edges in to seal the pie.
8. 8.
   Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown.
9. 9.
   Remove from the oven and let the pie cool completely.
10. 10.
    Dust the top of the pie with powdered sugar before serving.

Treat your ingredients with care...

• Watermelon — Choose a ripe and sweet watermelon for the best flavor. Remove any seeds before blending the pulp.
• Phyllo pastry — Keep the phyllo pastry sheets covered with a damp cloth while working with them to prevent them from drying out.

Tips & Tricks

• To enhance the flavor, sprinkle some crushed pistachios or almonds on top of the pie before serving.
• Serve the pie chilled for a more refreshing experience.
• If you prefer a lighter version, you can reduce the amount of sugar in the filling.

Serving advice

Macedonian Watermelon Pie is best served chilled. Cut it into slices and serve on dessert plates. Dust each slice with powdered sugar for an elegant touch. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Presentation advice

To make the presentation more appealing, garnish each slice of Macedonian Watermelon Pie with a fresh mint leaf. The vibrant pink color of the watermelon filling will be beautifully complemented by the green mint leaf.