Recipe: Flutes (Flogeres) (using phyllo dough)

FLUTES (FLOGERES)

1 pkg phyllo dough
2 1/2 cups walnuts, chopped
1 1/2 cups bread crumbs
3/4 cups sugar
1 cup butter
1 tsp cinnamon
FOR THE SYRUP:
3 1/2 cups sugar
2 1/2 cups water
1 lemon peel (yellow part only)
1 tsp lemon juice
1 stick cinnamon

Preheat oven to 170 C or 260 F.

In a bowl mix walnuts, sugar, bread crumbs and cinnamon; set aside.

Take one sheet from phyllo, brush it with melted butter and fold in half vertically. Place 1 tbsp walnut filling in one end, fold vertical ends inward and then roll to make a spring roll-like roll. Repeat until all sheets are used.

Butter a baking pan. Place rolls next to each other in pan and sprinkle lightly with a little melted butter and water.

Bake for 30 minutes. Let cool, cover with towels and let stand overnight.

FOR THE SYRUP:
The next day, in a saucepan bring to a boil sugar, water, lemon peel, lemon juice and cinnamon stick. Let boil for 2-3 minutes. Remove lemon peel and cinnamon.

Pour warm syrup over cold flutes.

Adapted from: Recipes of Greece