Masourakia — Almond and Mastiha Phyllo Rolls
Crisp phyllo pastry rolls filled with ground almonds and mastiha spoon sweet, finished with rose water syrup
<p>Masourakia are one of the great sweet pastries of Chios — the kind of thing that appears piled on a platter at weddings and celebrations and disappears faster than anyone can account for. The filling combines ground almonds with <em>mastiha submarine</em> (the thick, sticky spoon sweet made from mastic resin and sugar), creating something uniquely Chian that you simply cannot replicate anywhere else.</p><p>The phyllo should be rolled tightly to give a proper crunch, and the light syrup poured over the hot pastries should be fragrant with rose water or orange blossom. They keep well for several days in an airtight tin and actually improve overnight as the syrup settles in.</p>
Ingredients
- 1 packet (450g) phyllo dough, thawed overnight in the refrigerator
- 150g unsalted butter, melted and kept warm
- 500g blanched almonds, finely ground (not almond flour — grind them yourself for better texture)
- 400g mastiha submarine sweet (mastiha spoon sweet)
- Zest of 1 mandarin or 1 lemon
- 2 egg whites
- Pinch of salt
- Powdered sugar or finely ground almonds for finishing
- For the syrup: 200g sugar, 200ml water, 1 strip lemon peel, 1 teaspoon lemon juice, 2 tablespoons rose water or orange blossom water
Method
- Warm the mastiha submarine gently over a double boiler, stirring, just until it loosens enough to mix — it should be soft but not melted.
- Combine the ground almonds with the softened mastiha sweet and the citrus zest. Mix until evenly combined.
- Beat the egg whites with the salt to soft peaks. Fold gently into the almond mixture to lighten it.
- Lay one sheet of phyllo flat on a clean surface. Brush lightly with melted butter. Lay a second sheet on top and brush again. Cut into rectangles approximately 10 x 15cm.
- Place a thin finger of filling along the short edge of each rectangle. Roll tightly away from you, like a cigar. Place seam-side down on a buttered baking tray. Brush the tops generously with butter.
- Bake at 160°C (325°F) for 35 to 40 minutes until deeply golden and crisp.
- While the pastries bake, combine the sugar, water, and lemon peel in a small saucepan. Simmer for 5 minutes. Remove from the heat and stir in the rose water or orange blossom water.
- Remove the pastries from the oven and immediately spoon a little warm syrup over each one — not too much, just enough to perfume them. Allow to cool completely before dusting with powdered sugar or rolling the ends in ground almonds.
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