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Title: Flogheres (Almond Pipes)
Categories: Dessert Greek Cookie
Yield: 8 Servings
| 4 | lg | Filo pastry sheets |
| 1/2 | c | Melted butter |
| 1/2 | lb | Toasted sliced almonds |
| 1/4 | c | Sugar |
| 1/4 | ts | Salt |
| 1 | Egg, well-beaten | |
| 1 | ts | Orange peel |
| 1/2 | ts | Ground cinnamon |
Cinnamon Honey Syrup (recipe below)
Brush filo sheets with 1/4 cup butter - stacking sheets on a large chopping board or counter top. Combine almonds, sugar, salt, egg, orange peel, cinnamon and remaining butter in a small bowl. Spread over top of filo sheets. Beginning with longer side, roll tightly into one long roll. Tuck ends in well. Place in an ungreased, metal baking pan. Slice into 8 portions. Spread portions out slightly so that heat can circulate between rolls. Bake in a moderately hot oven (375 degrees F) 45 to 50 minutes until top filo is deep golden brown and nuts at side look well-toasted. Remove from oven and pour hot Cinnamon Honey Syrup over rolls at once until sizzling stops. (Do not pour syrup over after sizzling stops or rolls will be too sticky.)
Cinnamon Honey Syrup: 1 cup honey 1 cup sugar 1 cup water 1 tsp orange peel 1/2 tsp ground cinnamon 1 Tbsp lemon juice
Combine honey, sugar, water, orange peel, and cinnamon in a small saucepan. Cook, stirring constantly, until mixture boils. Simmer 20 minutes. Stir in lemon juice just before pouring over pastry.
Makes 8 servings.
From: INTERNATIONAL DINING WITH SPICE ISLANDS by the Spice Islands Home Economics Staff, San Francisco. 1963/1970. LCCC# 63-22009 Shared by: Karin Brewer, Cooking Echo, 4/93
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