Greek Recipes
Flogeres: Greek Phyllo & Almond Flutes
Prep
20 minutes
Cook
25 minutes
Yield
22 -24 almond flutes
These delicious Phyllo and Almond Flutes are known as Flogeres to us Greeks and are sweet and delicious.
These delicious pastries, made with phyllo and almond extract, are yummy little flutes to die for. In Greece, they are known as Flogeres, which translates to “flute.” I loved putting together this recipe for you because the flavor of these is so nostalgic for me, growing up in a Greek household. I think you’re going to love these too!
❤️ Why You’ll Love Flogeres
- Sweet: These sweet pastries are made with a delicious simple syrup that is sugary and so tasty when combined with the vanilla and almond
- Crunchy: Why I love cooking and baking with phyllo is that crunch. It adds an amazing texture that makes these Flogeres top-notch
- Traditional: Flogeres are a Greek treat and you can feel confident when making this recipe because it came from your Greek mama!
🍲 Ingredients
Almond Flour – Almond flour is naturally gluten-free and is essentially ground almonds. It may also go by the name “almond meal” and has a different consistency than regular, all-purpose flour. Almond flour is essential in this recipe to give a delicious almond flavor.
Almond Extract – Almond extract is made from almonds which are cold pressed and combined with alcohol and water. However, most almond extract you’ll find is made of synthetic ingredients. It isn’t as good as the natural stuff, but it’ll do the job.
Phyllo – Phyllo is a thin unleavened dough that’s used for pastries in many Middle Eastern and Balkan cuisines. It gets crunchy when baked and you can usually find it in the freezer section of your grocery store near the pie crust.
👩🍳 How to Make Flogeres
Make the syrup
- To a medium pot add sugar and water and bring to a boil. Stir constantly to make sure the sugar is dissolved and then remove from heat. Stir the vanilla extract in and then set aside to cool.
Make the filling
- To a bowl add the softened butter, sugar, salt, almond extract and vanilla extract. Use a hand mixer to mix on low speed until combined. Next add the 2 eggs and mix on low speed until combined. Use a spatula or spoon to mix in the almond flour and orange zest until combined.
Assemble and bake the flutes
- Preheat the oven to 350F.
- Line two baking sheets with parchment paper.
- Place 1 sheet of phyllo dough onto a clean surface and gently brush the entire sheet with a little melted butter.
- Using a small sharp knife or pizza cutter, on the short end of the phyllo dough, divide the dough into 2 long equal strips.
- At the end of each strip add a heaping tablespoon of the filling.
- Roll the phyllo up over the filling, folding the sides in to seal. Continue to roll to use the entire strip of phyllo dough and roll it up like a cylinder (cigar/flute).
- Set each roll onto a baking tray seam-side down.
- Repeat until you’ve used up all the filling, spacing evenly onto the baking trays.
- Brush the tops of each roll with the melted butter. Alternatively, you can brush the tops of the rolls with an egg wash instead of butter (To make an egg wash: Beat 1 large egg and 1 tablespoon of liquid – water, milk, or cream – in a small bowl with a fork or whisk until well combined)
- Bake for 22-25 minutes or until golden brown.
- While the rolls are still on the baking sheets, pour the syrup all over the rolls and set aside until the syrup is absorbed, then enjoy!
🪄 Tips and Tricks
- If you like the flavors in this recipe, try our Portokalopita (Greek Orange Phyllo Cake)
- Phyllo dries out quickly so you want to ensure it stays moist through the whole process of making your Flogeres. You can do this by keeping it covered with a damp towel as you work
🗒 Variations
- Lemon: You can switch up the flavor of these almond flutes by using the zest of one small lemon instead of orange zest.
- Icing Sugar: If you don’t want to coat these with sugar syrup, you can dust them with icing sugar once they’re fully cooled and enjoy them that way.
🗒 Best served with
👝 How to Store Leftovers
Store these Flogeres in the fridge in an airtight container for up to 5 days.
🤔 Common Questions
No! Although they are in the same section of the store, they are very different and can’t be used interchangeably in this recipe.
Unfortunately, no. Phyllo is made with gluten so this recipe for Flogeres is not gluten-free.
Flogeres: Greek Phyllo & Almond Flutes
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
For the syrup
- 1 cup sugar
- 1/2 cup water
- 1 tsp vanilla extract
For the filling
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/4 tsp salt
- 2 tsp almond extract
- 1 tsp vanilla extract
- 2 eggs
- 2 cups almond flour
- zest of one small orange
For the almond flutes
Instructions
Make the syrup
- To a medium pot add sugar and water and bring to a boil. Stir constantly to make sure the sugar is dissolved and then remove from heat. Stir the vanilla extract in and then set aside to cool.
Make the filling
- To a bowl add the softened butter, sugar, salt, almond extract and vanilla extract. Use a hand mixer to mix on low speed until combined. Next add the 2 eggs and mix on low speed until combined. Use a spatula or spoon to mix in the almond flour and orange zest until combined.
Assemble and bake the flutes
- Preheat the oven to 350F.
- Line two baking sheets with parchment paper.
- Place 1 sheet of phyllo dough onto a clean surface and gently brush the entire sheet with a little melted butter.
- Using a small sharp knife or pizza cutter, on the short end of the phyllo dough, divide the dough into 2 long equal strips.
- At the end of each strip add a heaping tablespoon of the filling.
- Roll the phyllo up over the filling, folding the sides in to seal. Continue to roll to use the entire strip of phyllo dough and roll it up like a cylinder (cigar/flute).
- Set each roll onto a baking tray seam-side down.
- Repeat until you’ve used up all the filling, spacing evenly onto the baking trays.
- Brush the tops of each roll with the melted butter. Alternatively, you can brush the tops of the rolls with an egg wash instead of butter (To make an egg wash: Beat 1 large egg and 1 tablespoon of liquid – water, milk, or cream – in a small bowl with a fork or whisk until well combined)
- Bake for 22-25 minutes or until golden brown.
- While the rolls are still on the baking sheets, pour the syrup all over the rolls and set aside until the syrup is absorbed, then enjoy!
Notes
- If you like the flavours in this recipe, try our Portokalopita (Greek Orange Phyllo Cake)
- You can switch up the flavour of these almond flutes by using the zest of one small lemon instead of orange zest.
- Store these in the fridge in an airtight container for up to 5 days.
- If you don’t want to coat these with the sugar syrup, you can dust them with icing sugar once they’re fully cooled and enjoy that way.
