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  Recipe Home » Greek » Flogheres (Almond Pipes)
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  Flogheres (Almond Pipes)
  Category: Greek
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 277
Ingredients:
4 large Filo pastry sheets
1/2 cup Melted butter
1/2 lb Toasted sliced almonds
1/4 cup Sugar
1/4 tsp Salt
1 Egg, well-beaten
1 tsp Orange peel
1/2 tsp Ground cinnamon
Instructions:
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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