Print this recipe here: www.dimitrasdishes.com/almond...
Ingredients
1 pound (455g) #4 phyllo, at room temperature
1/2 pound (227g) unsalted butter, melted
For the Syrup:
2 cups (435g) granulated sugar
1 cup (240ml) water
juice of half a lemon
1 teaspoon pure vanilla extract (sub: 1 tablespoon rosewater or orange blossom water)
For the Almond Filling:
2 cups (260g) almond flour
1 cup confectioner's sugar
3 egg whites
1 teaspoon pure almond extract
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the Syrup: Combine the sugar, water,a nd lemon juice in a small saucepan and bring the mixture to a boil. Mix and once the sugar has dissolved remove from heat and add the vanilla extract. Set aside and allow to cool completely.
Make the Almond Filling (Frangipane): In a mixing bowl, add the almond flour and confectioner's sugar and mix them together. Add the egg whites and almond extract. Mix together until smooth. Add 2-3 tablespoons of water if needed. The mixture should be moist and thinner than regular frangipane. Transfer the almond filling into a pastry bag. cut a small opening at the bottom of the bag.
Assemble the roses: Cut the phyllo into 2-inch (5cm) strips. The last 2 might be around 2 and 1/2 inches wide. Create a stack of 4 strips of phyllo. Drizzle butter between each layer. Do not drizzle any butter on top of the 4th layer (the top). Pipe a line of almond filling accross the center of the stack. Fold the bottom half of the phyllo over the filling. Drizzle with butter and roll it to form a rose.
Place the roses on a baking tray that has been lined with parchment paper.
Bake on the center rack of the preheated oven for 25-30 minutes or until golden all around.
As soon as they come out of the oven drizzle the tops with the cool syrup. Serve warm or cool with a cup of coffee. Kali Orexi!
Notes
Freezer Instructions: Once the pastries are assembled, place them on a tray lined with parchment and then into the freezer until chillled and frozen solid. Transfer to a container or to a freezer- safe bag. They will keep fresh frozen up to 2 months. Bake them frozen in a 350 °F until golden.
Alternate Fillings:
Nutella or your favorite chocolate hazelnut spread
Chocolate ganache
Baklava Filling (almonds, walnuts, cinnamon, cloves)
Ground Pistachios
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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