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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Floyera is the Greek word for flute. Floyeres is the plural. These pastries are rolled and look like small flutes. Light and delicious! Ingredients:
3/4 c chopped walnuts |
3/4 c chopped almonds |
1 tsp nutmeg |
1/2 tsp cinnamon |
2 c sugar |
6 eggs (yolks and whtes separated) |
1 lb pastry sheets (keep between 2 damp kitchen towels so they don't dry out) |
syrup |
1 lb sugar |
2 1/2 c water |
boil until thickened. keep warm for dipping floyeres. |
Directions:
1. Beat yolks until creamy.
2. Add sugar, spices and nuts and mix well.
3. Beat egg whites until fluffy and fold into mixture.
4. Cut all the pastry sheets at one time into quarters (keep under damp towel.)
5. Use one quarter sheet for each floyera.
6. Butter the pastry sheet and place one tbs of the mixture in the middle of the sheet and roll.
7. Place on a greased cookie sheet and bake at 300 for 30 minutes.
8. While still warm, quickly dip the floyeres into the syrup with a pair of tongs.
9. Grasp lightly or they will break.
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