Flogeres
Meet flogeres — golden, crispy filo parcels filled with fragrant almond, baked until beautifully crisp and finished with a cold, fragrant syrup that soaks into all those delicate layers.
Ingredients
For the almond filling
65g butter, softened
50g caster sugar
1 medium egg
150g ground almonds
1 tsp ground cinnamon
1 tsp vanilla powder or vanilla essence
1 tsp almond extract
50g toasted almond flakes
For the syrup
100g caster sugar
200ml water
1 cinnamon stick
For the pastry
9–10 sheets filo pastry
65g butter, melted
1 hour | Yields 9-10
Method
Preheat your oven to 180°C fan. Make the syrup first. Add the caster sugar, water and cinnamon stick to a saucepan. Bring to a boil, then remove from the heat immediately. Set aside and allow the syrup to cool completely.
Make the almond filling. Add the softened butter, caster sugar and egg to a bowl and whisk until light and fluffy. Add the ground almonds, cinnamon, vanilla and almond extract, then whisk again until combined. Stir through the toasted almond flakes.
Prepare the filo. Lay out your filo sheets and brush each one generously with melted butter.
Spoon some of the almond filling onto each sheet, then roll the filo tightly into little log-shaped parcels, tucking the edges in as you roll to seal the filling inside.
Arrange the flogeres on a lined baking tray and brush the tops with the remaining melted butter.
Bake for 25 minutes, or until golden brown and crisp.
While the flogeres are still hot from the oven, pour over the completely cooled cinnamon syrup, making sure each parcel gets some syrup.
Leave to soak for at least 30 minutes before serving, allowing the syrup to absorb into the crisp filo layers.
