adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Greek-style pastries with orange-scented syrup
Greek-style pastries with orange-scented syrup
0 Likes
Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Delicious sweet filo pastries, a delightful finale to any meal.
Ingredients:
  • 10 sheets filo pastry
  • 125g unsalted butter, melted
  • Icing sugar, to serve
  • 120g (3/4 cup) whole almonds
  • 110g (1/2 cup) caster sugar
  • 2.50 gm ground cinnamon
  • 1 orange
  • 220g (1 cup) sugar
  • 500mls (2 cups) water
  • 1 cinnamon stick
  • 2 whole cloves
  • 400g (1 cup) honey
  • 2 tsp rosewater (optional)
Instructions:
  • Preheat the oven to 160°C and line a large baking tray with non-stick baking paper. In a food processor, pulse the almonds until they resemble fine breadcrumbs. Transfer the almond mixture to a bowl and mix in the caster sugar and ground cinnamon.
  • Place filo pastry sheets on a workbench and cover with a dry tea towel followed by a damp tea towel to keep them moist. Brush one sheet with melted butter, add another sheet on top, and brush with butter. Repeat layering with 2 more sheets, buttering between each. Sprinkle half of the almond mixture over the pastry. Repeat the layering process with 4 more sheets, and spread the rest of the almond mixture. Finish by layering the 2 remaining sheets, brushing with butter between each.
  • Cut the layered pastry into 4 equal rectangles. Roll each rectangle tightly into a thin log from the long side and brush with remaining melted butter. Place on a lined baking tray and bake in a preheated oven for 60-70 minutes until golden and cooked through.
  • Peel and clean the orange rind. Slice it thinly or use a zester. In a saucepan, combine the orange rind, sugar, water, cinnamon stick, and cloves. Boil uncovered for 15 minutes until reduced by 1/3. Strain the syrup, keep the orange rind, and discard the cloves and cinnamon. Stir in honey and rosewater. Let it sit for 30 minutes before using.
  • Take the baked pastries out of the oven and let them cool for 15 minutes. Drizzle syrup over the pastries and leave them at room temperature overnight, allowing them to absorb the syrup. Do not cover or refrigerate.
  • Cut each pastry log diagonally into 5 equal pieces. Garnish with the orange rind strips and dust with icing sugar. Enjoy with a side of coffee.

Similar Recipes