Flogheres (Almond Pipes)

Flogheres are a delightful Greek dessert featuring layers of crisp filo pastry rolled around a sweet almond filling. The combination of buttery pastry, fragrant orange peel, and toasted almonds creates a rich, nutty flavor profile that is both comforting and elegant. Once baked to a deep golden brown, the hot pastry is immediately drenched in a simmering cinnamon-honey syrup, which soaks into the layers for a moist, sizzling finish. This traditional treat is perfect for holiday gatherings or as a sophisticated end to a family dinner.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Greek

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 1042.9

Dietary: Vegetarian

Description

Flogheres are a delightful Greek dessert featuring layers of crisp filo pastry rolled around a sweet almond filling. The combination of buttery pastry, fragrant orange peel, and toasted almonds creates a rich, nutty flavor profile that is both comforting and elegant. Once baked to a deep golden brown, the hot pastry is immediately drenched in a simmering cinnamon-honey syrup, which soaks into the layers for a moist, sizzling finish. This traditional treat is perfect for holiday gatherings or as a sophisticated end to a family dinner.

Ingredients

Filo pastry sheets
Melted butter
Toasted sliced almonds
Sugar
Salt
Egg, well-beaten
Orange peel
Ground cinnamon
Honey (for syrup)
Sugar (for syrup)
Water (for syrup)
Orange peel (for syrup)
Ground cinnamon (for syrup)
Lemon juice (for syrup)

Directions

1
Preheat oven to 375 degrees F (190 degrees C).
2
Prepare the syrup: In a small saucepan, combine honey, sugar, water, orange peel, and cinnamon.
3
Bring the syrup mixture to a boil, stirring constantly.
4
Reduce heat and simmer for 20 minutes.
5
Remove syrup from heat and stir in lemon juice. Set aside to keep warm.
6
In a small bowl, combine toasted almonds, sugar, salt, beaten egg, orange peel, cinnamon, and 1/4 cup of melted butter. Mix well.
7
Lay filo sheets on a large cutting board or counter. Brush sheets with the remaining 1/4 cup melted butter.
8
Spread the almond mixture evenly over the buttered filo sheets.
9
Beginning with the longer side, roll the pastry tightly into one long roll. Tuck in the ends securely.
10
Place the roll in an ungreased metal baking pan.
11
Slice the roll into 8 equal portions.
12
Spread the portions out slightly in the pan so that heat can circulate between the rolls.
13
Bake for 45 to 50 minutes, or until the top filo is deep golden brown and the nuts at the sides look well-toasted.
14
Remove from oven and immediately pour the hot cinnamon honey syrup over the rolls until the sizzling stops.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1042.9kcal

% Daily Value *
Total Fat 74.6g115%
Saturated Fat 27.4g137%
Cholesterol 64.5mg22%
Sodium 1777.9mg75%
Total Carbohydrate 80.9g27%
Dietary Fiber 8.5g34%
Sugars 19.2g
Protein 19.3g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/flogheres-almond-pipes/