Flogeres are Greek phyllo and almond flutes filled with rich, creamy almond frangipane and covered in aromatic syrup!
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Flogeres are little Greek almond phyllo flutes. It’s traditionally an almond filling, and I make mine with Frangipane filling. It’s the same filling that you would get in an almond croissant. I also used this filling in the delicious and decadent Cherry frangipane tart that I made last year, and if you haven’t seen that, check it out here!
For my flogeres, I wrap the creamy frangipane with buttery phyllo dough and drench them in an aromatic syrup for individual bites of sweet dessert. They are perfect for serving at a party after a meal or having as a treat with a cup of coffee.
Every syrupy dessert starts by making the syrup. The syrup I like to use for these almond flutes is simple, flavored with vanilla, and can be used on anything. You’ll want to make the syrup first to give it plenty of time to cool because adding the cool syrup to the warm phyllo flutes will allow the phyllo to absorb the syrup properly and keep the phyllo crispy. If you add warm syrup to warm flutes, the phyllo will become soggy. So, here’s what you need:
- Granulated sugar
- Pure vanilla extract
To make the syrup, combine the sugar with the water in a small saucepan and bring it to a boil. Stir together and remove it from the heat as soon as the sugar dissolves. Add the vanilla extract and set it aside to cool.
Why Flogeres Greek almond phyllo flutes will make it to your table
- Decadent creamy almond filling
- Buttery, crispy phyllo
- Sweet honey syrup
- Individual portions of delicious sweet dessert!
On the day you’re going to make your Greek almond phyllo flutes, pull the refrigerator ingredients out at least an hour beforehand. Your filling will come together easier, better, and without a mixer if you do. The butter won’t firm by adding the same temperature eggs, and the two will thoroughly combine for a smooth filling.
Don’t worry if you forget to pull your ingredients from the refrigerator! Place your butter in a bowl and microwave for 10 seconds at a time until softened. Then, put your eggs in a bowl of warm water for a couple of minutes. Super easy!
- Unsalted butter –even softer than room temperature, but not melted
- Granulated sugar
- Eggs –room temperature
- Pure almond extract –be sure to use pure because imitation tastes like perfume
- Pure vanilla extract
- Almond flour
- Zest of a small lemon or orange
To make the filling, combine the butter, sugar, salt, and extracts with a spatula in a bowl. Whisk the eggs together in a small bowl and add them to the butter mixture. Stir them together. Then, add the almond flour along with the lemon zest and stir until combined.
Options and variations
I love my Greek almond phyllo flutes exactly the way my recipe describes. However, there are several ways to change things up. You could add ingredients to your filling, such as dried cherries or cranberries, chocolate chips, pitted chopped fresh cherries, or sliced almonds for extra texture. Also, if you prefer a dryer version for your fingers, dust the pastries with confectioner’s sugar instead of drenching them with syrup.
How to put your Greek almond phyllo flutes together
Just as you set out the refrigerator ingredients for the filling, move your phyllo dough to the refrigerator the night before. Then set it on the counter to come to room temperature at least an hour before you’re ready to assemble your flutes. Leave it in the package while it’s on the counter, so it doesn’t dry out. When you’re ready, remove the phyllo from the package and cut it into two equal portions. Unroll one portion and leave the other on the side covered with a towel to keep it from drying out.
- #4 phyllo –room temperature
- Unsalted butter –melted
- Almond filling
Preheat the oven to 350 °F, 180 °C, and set up a station with all of your components. You should have melted unsalted butter with a pastry brush, unrolled phyllo dough, and almond filling. You’ll use the syrup later.
Drizzle some melted butter over a strip of phyllo. If two sheets of phyllo are stuck together, you may use them. Attempting to separate them will lead to waste. Place about a tablespoon of the almond filling on the bottom of the strip, then fold the strip sides over and roll it up like a cylinder (cigar/flute). Place the pastries on a baking tray that is lined with parchment paper. After you finish rolling all of the flogeres, brush them with the remaining melted butter.
Can you freeze flogeres?
At this point, the pastries can be stored in the freezer for up to 2 months. Chill them uncovered until the butter that has been brushed on top hardens. Then, wrap the trays with plastic, and keep them frozen until they are ready to bake. Let the frozen flogeres thaw overnight in the refrigerator, then bring to room temperature on the counter for one hour before baking.
Bake the pastries on the middle rack for about 25 minutes or until golden. As soon as they come out of the oven, dust them with powdered sugar or pour all of the syrup over them. Then, set them aside until cooled and the syrup is absorbed.
I always serve my flogeres, Greek phyllo almond flutes, with a hot cup of Greek coffee. It’s the perfect pairing whether you serve these as a dessert or afternoon treat. Store leftovers in an airtight container in the refrigerator… if there are any left! Enjoy!
More Phyllo Flute Recipes to Try:
- SWEET TAHINI PHYLLO ROLLS: TAHINOPITAKIA
- GREEK FETA & PHYLLO ROLLS
- CHOCOLATE HAZELNUT BAKLAVA ROLLS
- GALAKTOBOUREKO ROLLS: GREEK CUSTARD & PHYLLO ROLLS
- SUMAC CHICKEN ROLLS: MUSAKHAN CHICKEN RECIPE
Flogeres: Greek Phyllo & Almond Flutes
- 2 cups granulated sugar
- 1 cup water
- 1 teaspoon pure vanilla extract
- 1 pound (#4) phyllo, at room temperature
- 1/2 pound (126 g) unsalted butter, melted
- 4 ounces (113 g) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 2 cups (215 g) almond flour
- 1/4 teaspoon salt
- zest of a small lemon or orange
Preheat the oven to 350 °F, 180 °C.
Make the syrup: Combine the sugar and water in a small saucepan and bring it to a boil. Mix together and remove it from the heat as soon as the sugar dissolves. Add the vanilla extract and set aside to cool.
Make the filling: Combine the butterm sugar, salt, and and extracts together in a bowl. Mix them together using a spatula. Whisk the eggs together in a small bowl and add them to the butter mixture. Mix them together. Add the almond flour along with the lemon zesta and mix together until combined.
Assemble the pastries: Cut the phyllo into two equal portions. Unroll \one portion and leave the other one on the side, covered with a towel to keep it from drying out.
Drizzle some melted butter over a strip of phyllo. Place about a tablespoon of the almond filling on the bottom of the strip. Fold the sides of the strip of phyllo over and roll it up like a cylinder (cigar/flute). Place the pastries on a baking tray that has been lined with parchment paper.
Note: If two sheets of phyllo are stuck together you may use them. Attempting to separate them will lead to waste.
Brush the pastries with the remaining melted butter.
Freezer Instructions: At this point, the pastries can be stored in the freezer for up to 2 months. Chill them until the butter hardens then, wrap the trays with plastic and keep them frozen until ready to bake.
Bake the pastries on the middle rack for about 25 minutes or until golden. As soon as they come out of the oven dust them with powdered sugar or pour all of the syrup over them and set them aside until it is absorbed.
Serve with Greek Coffee and enjoy!
Store leftovers in an airtight container in the refrigerator.
Dust the pastries with confectioner's sugar instead of drenching them with the syrup.
Optional filling additions:
- dried cherries or cranberries
- chocolate chips
- pitted chopped fresh cherries (or drained frozen cherries)
- sliced almonds
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