ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 1 kilo all-purpose flour
- 1/2 cup olive oil (2 tablespoons for the dough and the rest for brushing the sheets)
- 250 ml water (approximately)
- 2 cups sesame seeds
- 1 cup almonds, coarsely ground
- 1/2 tsp clove, ground
- 1 tsp cinnamon, ground
- 1/2 cup sugar
- 1 cup sugar
- 2 cups thyme honey
- 3 cups water
Περιγραφή
Samsades are a crunchy, honeyed, syrup-soaked sweet, filled with plenty of sesame, which is traditionally the nut of Lemnos. Grandmothers always made it at New Year. It was the sweet served for the New Year’s first-footing and was offered together with homemade liqueurs. Especially in the southwestern region of Lemnos, where they also had plenty of almond trees, they would add ground almond as well.
Εκτέλεση
For the filling: Mix all the ingredients for the filling in a bowl.
For the dough: In another bowl put the flour, 2 tablespoons of the olive oil and gradually add the water. Knead until the dough is homogeneous, soft and pliable and no longer sticks to your hands.
For the syrup: In a small pot boil the water with the sugar for 5 minutes (from the moment it comes to a boil). As soon as you remove it from the heat, add the honey and stir until it dissolves. When you pour the syrup, either the pastry must be cold and the syrup hot, or the opposite. Divide the dough into 4 pieces. On a floured surface, roll out each piece into a thin sheet with a rolling pin/rod. Each sheet you roll out, brush with olive oil and sprinkle with a little of the filling, covering its entire surface. Roll the sheet around the rolling pin and, while it is still wrapped around it, scrunch it up, pulling and simultaneously removing the rolling pin. Cut the roll into 4–5 pieces and transfer them to a large round baking pan that you have brushed with olive oil. Repeat with the remaining sheets and place the samsades in the pan, close to the previous ones. Bake for 30 minutes in a well preheated oven at 160°C. Remove from the oven and either pour the cold syrup over the pastry immediately while it is still hot, or let the pastry cool completely and pour the syrup over it while it is hot. Wait until all the syrup is well absorbed before cutting the pastry into small, bite-sized pieces.
For the dough: In another bowl put the flour, 2 tablespoons of the olive oil and gradually add the water. Knead until the dough is homogeneous, soft and pliable and no longer sticks to your hands.
For the syrup: In a small pot boil the water with the sugar for 5 minutes (from the moment it comes to a boil). As soon as you remove it from the heat, add the honey and stir until it dissolves. When you pour the syrup, either the pastry must be cold and the syrup hot, or the opposite. Divide the dough into 4 pieces. On a floured surface, roll out each piece into a thin sheet with a rolling pin/rod. Each sheet you roll out, brush with olive oil and sprinkle with a little of the filling, covering its entire surface. Roll the sheet around the rolling pin and, while it is still wrapped around it, scrunch it up, pulling and simultaneously removing the rolling pin. Cut the roll into 4–5 pieces and transfer them to a large round baking pan that you have brushed with olive oil. Repeat with the remaining sheets and place the samsades in the pan, close to the previous ones. Bake for 30 minutes in a well preheated oven at 160°C. Remove from the oven and either pour the cold syrup over the pastry immediately while it is still hot, or let the pastry cool completely and pour the syrup over it while it is hot. Wait until all the syrup is well absorbed before cutting the pastry into small, bite-sized pieces.