Flogeres: Greek Phyllo & Almond Flutes
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5.0
3 reviews
Excellent
Flogeres: Greek Phyllo & Almond Flutes
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These delicious Phyllo and Almond Flutes are known as Flogeres to us Greeks and are sweet and delicious.
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Ingredients
For the syrup
- 1 cup sugar
- 1/2 cup water
- 1 tsp vanilla extract
For the filling
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/4 tsp salt
- 2 tsp almond extract
- 1 tsp vanilla extract
- 2 eggs
- 2 cups almond flour
- zest of one small orange
For the almond flutes
- 22-24 phyllo pastry sheets (defrosted if frozen)
- 1 cup unsalted butter, melted and slightly cooled
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Instructions
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!
Notes
- If you like the flavours in this recipe, try our Portokalopita (Greek Orange Phyllo Cake)
- You can switch up the flavour of these almond flutes by using the zest of one small lemon instead of orange zest.
- Store these in the fridge in an airtight container for up to 5 days.
- If you don't want to coat these with the sugar syrup, you can dust them with icing sugar once they're fully cooled and enjoy that way.
Nutrition Information
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Calories
268kcal
(13%)
Carbohydrates
24.3g
(8%)
Protein
3.3g
(7%)
Fat
14.7g
(23%)
Saturated Fat
7.6g
(38%)
Polyunsaturated Fat
0.7g
Monounsaturated Fat
4.1g
Cholesterol
46mg
(15%)
Sodium
123.9mg
(5%)
Fiber
0.7g
(3%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 22-24 almond flutes
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 24.3g | 8% |
| Protein | 3.3g | 7% |
| Fat | 14.7g | 23% |
| Saturated Fat | 7.6g | 38% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 4.1g | 21% |
| Cholesterol | 46mg | 15% |
| Sodium | 123.9mg | 5% |
| Fiber | 0.7g | 3% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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