Flogeres (almond frangipane phyllo flutes in syrup)
Dimitra's Dishes · ♥ 1.2K likes · 36.7K views · 10 min video
Read about phyllo and strudel in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup granulated sugar
- 1 cup water
- 1 tsp pure vanilla extract
Bring the sugar and water to a boil in a small saucepan; once dissolved, take off the heat, stir in the vanilla and let cool.
- 1 stick unsalted butter
- ½ cup granulated sugar
- salt
- 1 tsp pure vanilla extract
- 2 tsp pure almond extract
Mix the very soft butter, sugar, a pinch of salt, vanilla and almond extract.
Butter, sugar and extracts for the frangipane
- 2 whole eggs
Add the room-temperature eggs (breaking them into a separate bowl first if you like) and whisk together.
- 2 cup almond flour
- lemon zest
Add the lemon zest and almond flour and combine with a spatula until a paste forms.
Almond flour and lemon zest
- ½ lb unsalted butter
- 1 lb filo
Melt the butter on the stovetop; cut the thawed filo into two equal pieces and open one pack at a time.
Melted butter and thawing the filo
Drizzle melted butter on the top layer of filo; put a little scoop (about a tablespoon) of filling at the bottom, optionally with a cherry or sliced almonds.
Fold the sides in and roll up into a flute; place on the parchment-lined tray. Repeat until filling and filo are used, doubling up layers at the end if filo is left over.
Variation: for a pie, layer eight buttered sheets in a nine-inch pie pan, add all the filling (optionally cherries, chocolate chips or sliced almonds), top with about eight more buttered sheets, crinkle the edges, brush with butter and bake about 45 minutes.
Yield and the pie version
To freeze, chill until the butter sets, then wrap the trays in plastic wrap; they keep about two months.
Brush generously with the remaining butter and bake in a preheated 350F oven 20 to 25 minutes until golden.
Drench with the syrup straight out of the oven and let sit 30 to 40 minutes until absorbed.
Drenching in syrup and tasting