Greek almond roll

Ingredients for 8 servings:

• 8 sheets of pastry (fillo pastry)
• 200 g almond(s), grated
• 100 g almond(s), chopped
• 50 g butter
• 250 g sugar
• 3 eggs
• 1 lemon(s)
• 2 tbsp breadcrumbs and 2 tbsp sugar
• 4 tbsp cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Kormos Amigdalou

In a bowl, mix the chopped and ground almonds, reserving 2 tablespoons of chopped almonds for sprinkling on the finished roll. Add the breadcrumbs, 2 tablespoons of sugar, and 1 tablespoon of cinnamon to the bowl, break 2 eggs over the dough, and mix everything well. Preheat the oven to 180°C. Melt the butter. Place the first filo sheet on a floured work surface or kitchen towel and brush it well with melted butter. Place the second sheet on top and brush with butter again, repeating the same procedure for the remaining sheets until all are used up. Now spread the almond filling evenly over the filo sheets and roll up the dough. Brush the filo with egg yolk and bake in a dish sprinkled with water for 30 minutes. For the syrup, bring 500 ml of water and 250 g of sugar to a boil. Add the remaining cinnamon and boil the syrup for about 15 minutes, then squeeze the lemon and add the juice. Pierce the roll several times with a fork and pour the syrup over it. Finally, garnish with the chopped almonds and let it sit for half an hour. Tips: You can also use puff pastry instead of filo pastry, but only use half the specified amount, as puff pastry is much thicker. It tastes better with filo pastry. Be sure to brush the almond roll well with egg yolk, as filo pastry is very thin and will tear easily otherwise. It tastes just as good, but doesn’t look as pretty.