Why is the fanouropita rubbed and why does it get muddy?
According to tradition, we always make Fanouropita on the eve of the feast of Saint Fanourios, on August 26, while reciting the prayer.
Of course, most of us – myself included – make it many times over the years.
The questions you often have are:
- Why is the fanouropita rubbed?
- Why is the mixture muddy?
Of the many fanouropites I have made over the years, here is the answer.
2 secrets to keep the fanouropita from rubbing and never getting muddy!
Your fanouropita will always come out fluffy and properly baked. Check out my secrets and from now on you will never have a problem again!
To prevent the fanouropita from rubbing:
- The sugar should be very fine and melt well with the oil. If you have coarse sugar, grind it in a blender until it becomes a powder. Then, mix it with the oil and mix very well with a wire whisk, until it almost melts into the mixture.
- If you add walnuts, make sure they are finely chopped. Coarsely chopped walnuts will cause the pie to fall apart when serving, because the pressure of the knife on them “breaks” the fluffy texture of the pie.
- Don't overbake it! Fanouropita does not contain eggs, so if it dries out too much, it loses its consistency and becomes crumbly. Every oven bakes differently – I always tell you this and I will continue to tell you this! Adjust the baking time according to your oven.
To prevent the fanouropita from getting muddy:
- The secret is proper baking! If the dough retains moisture in the center, then the fanouropita will become “muddy” and will not have the right texture.
- How will you know it's ready? Before taking it out of the oven, insert a knife into the center. If the knife comes out clean, the fanouropita is cooked properly. If there are traces of dough, it needs a few more minutes.
Health and blessings to our homes! Good luck to those who build it, with faith and love!
