Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Stuffing | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the phylo
- 2½ cups flour, soft
- ¼ cup fresh butter
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 6 tablespoons water
- For the stuffing
- 2 cups almond kernels
- 2 tablespoons sugar
- some cinnamon
- some rosewater
- For frying
- peanut oil or olive oil
- orange peel
- For the syrup
- 2 cups sugar
- 2 cups water
- 1 cup honey
- ½ lemon juice
- For garnishing
- ½ cup almond kernels, roasted and grated
- ½ teaspoon cinnamon
Directions
Prepare the dough for the phylo. Grate the flour with the butter, then add the salt, the lemon juice and the water little by little. Knead all the ingredients until you have a smooth mixture. Leave the dough to rest for approximately 1 hour.
Prepare the stuffing. Grate the almond kernels and add the sugar and the cinnamon. Pour some rosewater, as much as is necessary in order to shape them.
Roll open the dough with the rolling pin to make a thin phylo. Cut the phylo into small square pieces approximately 5x8 cm, then moist them with some water using a brush.
Place on each square piece one teaspoon of stuffing and roll the phylo into a strip. Pinch, using a fork, the two sides of the strip so the stuffing will remain in the roll.
In a large skillet, warm plenty of oil with the orange peel, then once the peel turns dark remove it and fry in a high temperature at first then medium later until the "fingers" turn golden brown.
Remove them with a fork and place them on absorbent paper and preserve them warm.
Prepare the syrup. Boil in a pot for 5 minutes the sugar with the water then pour the honey with some lemon juice and stir until the honey melts. Sink the "fingers" in the warm syrup for a few minutes and remove.
Combine the almond kernels with the cinnamon. Place the "fingers" on a platter and sprinkle the mixture on top.
Category:Cyprian Recipes
Category:Cyprian Desserts