Flogeres: Greek Almond Filled Phyllo Flutes

Print the recipe: https://www.dimitrasdishes.com/flogeres-greek-phyllo-almond-flutes/

Ingredients
The Syrup:

2 cups granulated sugar
1 cup water
1 teaspoon pure vanilla extract
1 pound (#4) phyllo, at room temperature
1/2 pound (126 g) unsalted butter, melted
The Filling:

4 ounces (113 g) unsalted butter, softened
1/2 cup granulated sugar
2 eggs
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
2 cups (215 g) almond flour
1/4 teaspoon salt
zest of a small lemon or orange
Instructions
Preheat the oven to 350 F, 180 C.

Make the syrup: Combine the sugar and water in a small saucepan and bring it to a boil. Mix together and remove it from the heat as soon as the sugar dissolves. Add the vanilla extract and set aside to cool.

Make the filling: Combine the butterm sugar, salt, and and extracts together in a bowl. Mix them together using a spatula. Whisk the eggs together in a small bowl and add them to the butter mixture. Mix them together. Add the almond flour along with the lemon zesta and mix together until combined.

Assemble the pastries: Cut the phyllo into two equal portions. Unroll \one portion and leave the other one on the side, covered with a towel to keep it from drying out.

Drizzle some melted butter over a strip of phyllo. Place about a tablespoon of the almond filling on the bottom of the strip. Fold the sides of the strip of phyllo over and roll it up like a cylinder (cigar/flute). Place the pastries on a baking tray that has been lined with parchment paper.

Note: If two sheets of phyllo are stuck together you may use them. Attempting to separate them will lead to waste.

Brush the pastries with the remaining melted butter.

Freezer Instructions: At this point, the pastries can be stored in the freezer for up to 2 months. Chill them until the butter hardens then, wrap the trays with plastic and keep them frozen until ready to bake.

Bake the pastries on the middle rack for about 25 minutes or until golden. As soon as they come out of the oven dust them with powdered sugar or pour all of the syrup over them and set them aside until it is absorbed.

Serve with Greek Coffee and enjoy!

Store leftovers in an airtight container in the refrigerator.

Notes
Dust the pastries with confectioner's sugar instead of drenching them with the syrup.

Optional filling additions:

dried cherries or cranberries
chocolate chips
pitted chopped fresh cherries (or drained frozen cherries)
sliced almonds

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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