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Samsades from Lemnos Island
Ingredients
For 30–35 samsades:
1 package KANAKI FILO Pastry
300 g milk butter, melted
For the filling:
500 g roasted almonds
4 tbsp sugar
A few drops of bitter almond extract or orange blossom water
For the syrup:
2 cups sugar
2 cups water
2 tbsp honey
A few drops lemon juice
Preparation - Steps
Filling Preparation
Grind the almonds in a blender, leaving some small pieces for texture. Mix with the sugar and the bitter almond extract or orange blossom water.
Assembly
Melt the milk butter in a small pot or microwave. Lay one sheet of phyllo dough and brush with melted butter. Place a second sheet on top, brush again, and cover with a third sheet. Sprinkle the almond filling over the third sheet. Carefully roll the sheets from the edge into a log. Gently press the ends toward the center to stabilize the roll.
Cut into pieces about 3 cm wide without separating them. Place the rolls in a buttered baking tray and repeat with the remaining sheets.
Baking
Brush the rolls with the remaining butter. Bake in a moderate oven for 30 minutes until golden brown.
Syrup
Boil the water with sugar for 5–6 minutes. Add honey and lemon, boil for another 2 minutes, then let it cool.
Pour the syrup over the warm samsades. Once absorbed, separate the pieces and serve.