Flogeres: Greek Almond Filled Phyllo Flutes

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats and are widely available.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

olive oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being a healthier fat.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories significantly.

In a small saucepan, combine 1 cup of granulated sugar and 1 cup of water and bring to a boil to make the syrup.

Once the syrup dissolves, remove from heat and stir in 1 teaspoon of pure vanilla extract and set aside to cool.

In a bowl, mix 1 stick of unsalted butter, 1/2 cup of granulated sugar, a pinch of salt, 1 teaspoon of pure vanilla extract, and 2 teaspoons of pure almond extract until combined.

Add 2 room temperature eggs to the mixture and whisk together.

Mix in 2 cups of almond flour and half of the zest of a lemon until a paste forms for the filling.

Melt 1/2 pound of unsalted butter over the stove.

Take 1 pound of phyllo dough, cut it into two pieces, and drizzle melted butter on top of the top layer of phyllo.

Place a scoop of the almond filling at the bottom of the phyllo and roll it up to form flutes.

Place the formed flutes on a baking tray lined with parchment paper.

Brush the tops of the flutes with remaining melted butter.

Bake in a preheated oven at 350 degrees for about 20 to 25 minutes until golden brown.

Once baked, drench the flutes in the syrup and let them sit for 30 to 40 minutes to absorb the syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens