FLOGHERES (ALMOND PIPES)

      Title: FLOGHERES (ALMOND PIPES)
  Categories: Greek, Cookies
       Yield: 8 Servings
  
       4 lg Filo pastry sheets
     1/2 c  Melted butter
     1/2 lb Toasted sliced almonds
     1/4 c  Sugar
     1/4 ts Salt
       1    Egg, well-beaten
       1 ts Orange peel
     1/2 ts Ground cinnamon
  
   Cinnamon Honey Syrup (recipe below)
   
   Brush filo sheets with 1/4 cup butter - stacking sheets on a large
   chopping board or counter top. Combine almonds, sugar, salt, egg,
   orange peel, cinnamon and remaining butter in a small bowl.  Spread
   over top of filo sheets.  Beginning with longer side, roll tightly
   into one long roll. Tuck ends in well. Place in an ungreased, metal
   baking pan. Slice into 8 portions.  Spread portions out slightly so
   that heat can circulate between rolls.  Bake in a moderately hot oven
   (375 degrees F) 45 to 50 minutes until top filo is deep golden brown
   and nuts at side look well-toasted. Remove from oven and pour hot
   Cinnamon Honey Syrup over rolls at once until sizzling stops. (Do not
   pour syrup over after sizzling stops or rolls will be too sticky.)
   
   Cinnamon Honey Syrup: 1 cup honey 1 cup sugar 1 cup water 1 tsp
   orange peel 1/2 tsp    ground cinnamon 1 Tbsp lemon juice
   
   Combine honey, sugar, water, orange peel, and cinnamon in a small
   saucepan. Cook, stirring constantly, until mixture boils. Simmer 20
   minutes. Stir in lemon juice just before pouring over pastry.
   
   Makes 8 servings.
   
   From:  INTERNATIONAL DINING WITH SPICE ISLANDS by the Spice Islands
   Home Economics Staff, San Francisco. 1963/1970. LCCC# 63-22009 Shared
   by: Karin Brewer, Cooking Echo, 4/93
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