Traditional greek sweet flutes
with honey and nuts
for the holidays
There’s an old recipe for sweet flutes my grandmother used to make that I had yet to try making.
Every year, come Christmas time, I automatically remember this sweet treat and I can even recall the rose-patterned tray she used to stack them on the sideboard , now in my possession, revamped and revived).
Every beginning of the holiday season I also kept contemplating calling my mum to prepare them together, as we always made those especially for my fathers’ name day.
With this or that, however, we never managed to prepare them together and I hesitated posting the recipe without the method steps photographed.
But , with the holiday season coming soon, we put aside all chores, united our forces and here is the result!
(The following quantity makes 40 rolls the size of your index , so I strongly recommend that your use half the quantity to make 20 for a start as folding these beauties is a beginner’s nightmare!)
- 150gr fresh butter, at room temperature
- 1 ½ glass walnuts, lightly crushed (use a food processor for convenience)
- 1 glass almonds, crushed
- 150gr rusk powder
- 75gr cognac
- 3 eggs, well beaten
- 2 tbsp. cinnamon powder
- 150gr sugar
- 2 tsp baking powder (mixed with the sugar)
- 2 packs baklava phyllo
- 300-400gr vegetable oil, to grease the phyllo, melted in low heat
For the syrup:
- 1kg sugar
- 2 glasses of water
- Cloves (optional)
In a large bowl add all ingredients and mix thoroughly, first with a spatula and then with your fingers, until well combined. The butter will melt upon contact with your hands’ natural heat.
Cut the phyllo sheets in stipes, 4-5 fingers wide.
Cover the stripes with a damp towel, to keep the phyllo from drying.
Oil each stripe with vegetable oil.
Placing a tablespoon of filling at the center of the stripe start lightly folding the rolls – it is important not to fold them tightly however or they will burst open while baking!
Brush the rolls with vegetable oil and place them on a well-oiled baking tray.
Preheat oven at 150C/ and bake until golden brown (about 20 minutes)
Boil the sugar, water and clove until the syrup starts setting.
Let the baked rolls cool for 5 minutes.
Let the syrup set at room temperature.
Using a ladle, drizzle syrup over the rolls. Retain half the syrup and repeat the drizzling process on a daily basis or whenever you serve them.
(Happy name day dad! You know, mum is still the same…)