ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 1 package “politiko” filo pastry
- 150 g clarified butter
- 400 g Chios mastic sweet (spoon sweet, “ypovrychio”)
- 500 g blanched almonds
- Mandarin or lemon zest
- 2 egg whites
- 1 pinch of salt
- 200 g sugar
- 200 g water
- lemon peel and 1 tsp lemon juice
- 2 tablespoons rose water
- powdered sugar
- ground blanched almonds
Περιγραφή
The sweet that the people of Chios offer as a gift when they visit their friends is “masourakia”. They are made with a traditional recipe from Chios and are wonderfully fragrant with mastic and almond, which is why they are also called “mastichakia”. Masourakia, or mastichakia, are a renowned traditional sweet that the people of Chios make for holidays and great celebrations, rich in mastic and wrapped in crisp filo pastry.
Εκτέλεση
Start by grinding the blanched almonds in the food processor until finely chopped but not completely powder, and put them in a bowl. In a bain-marie, gently melt the mastic “submarine” sweet, just until its texture loosens a little so you can mix it well with the rest of the ingredients. Pour it over the chopped almonds, along with the essence and the zest. Stir the ingredients with a spoon until well combined. Beat the egg whites with the salt into a soft meringue, until peaks form that hold their shape. Gradually add the meringue to the almonds and, using a soft spatula, gently fold the ingredients together. Lay the filo sheets out on the counter, cut them into quarters and cover them with a damp towel so they don’t dry out. Take 1 square piece of filo. Brush with cold melted butter and place another sheet on top.
Fill along the length with a little filling in a thin cord. Fold in the sides to seal the filling and roll into a tight little roll. Preheat the oven to 160°C with fan. Butter the baking tray and place the rolls in the pan with the seam side down. Once you’ve rolled them all, brush them with the remaining butter. Bake for about 35–40 minutes, until they’re very well browned. Near the end of the baking time, prepare the syrup so it will be hot. As soon as you remove the syrup from the heat, add the rose water and stir. Once the rolls are baked and golden brown, transfer them all to a baking pan, close together so there are no gaps between them. While they are still hot from the oven, ladle the hot syrup over them little by little. Leave them to cool completely in the pan and absorb the syrup well. Once cooled, roll them in ground almond to coat them completely or dust them with powdered sugar.
Fill along the length with a little filling in a thin cord. Fold in the sides to seal the filling and roll into a tight little roll. Preheat the oven to 160°C with fan. Butter the baking tray and place the rolls in the pan with the seam side down. Once you’ve rolled them all, brush them with the remaining butter. Bake for about 35–40 minutes, until they’re very well browned. Near the end of the baking time, prepare the syrup so it will be hot. As soon as you remove the syrup from the heat, add the rose water and stir. Once the rolls are baked and golden brown, transfer them all to a baking pan, close together so there are no gaps between them. While they are still hot from the oven, ladle the hot syrup over them little by little. Leave them to cool completely in the pan and absorb the syrup well. Once cooled, roll them in ground almond to coat them completely or dust them with powdered sugar.