Flogeres: Greek Phyllo & Almond Flutes
Serves 22
20 mins prep
25 mins cook
45 mins total
These delicious Phyllo and Almond Flutes are known as Flogeres to us Greeks and are sweet and delicious.
For the syrup
For the filling
For the almond flutes
Make the syrup
To a medium pot add sugar and water and bring to a boil. Stir constantly to make sure the sugar is dissolved and then remove from heat. Stir the vanilla extract in and then set aside to cool.
Make the filling
To a bowl add the softened butter, sugar, salt, almond extract and vanilla extract. Use a hand mixer to mix on low speed until combined. Next add the 2 eggs and mix on low speed until combined. Use a spatula or spoon to mix in the almond flour and orange zest until combined.
Assemble and bake the flutes
Preheat the oven to 350F.
Line two baking sheets with parchment paper.
Place 1 sheet of phyllo dough onto a clean surface and gently brush the entire sheet with a little melted butter.
Using a small sharp knife or pizza cutter, on the short end of the phyllo dough, divide the dough into 2 long equal strips.
At the end of each strip add a heaping tablespoon of the filling.
Roll the phyllo up over the filling, folding the sides in to seal. Continue to roll to use the entire strip of phyllo dough and roll it up like a cylinder (cigar/flute).
Set each roll onto a baking tray seam-side down.
Repeat until you’ve used up all the filling, spacing evenly onto the baking trays.
Brush the tops of each roll with the melted butter.
Alternatively, you can brush the tops of the rolls with an egg wash instead of butter (To make an egg wash: Beat 1 large egg and 1 tablespoon of liquid - water, milk, or cream - in a small bowl with a fork or whisk until well combined)
Bake for 22-25 minutes or until golden brown.
While the rolls are still on the baking sheets, pour the syrup all over the rolls and set aside until the syrup is absorbed, then enjoy!
