Frangipane Filled Phyllo Fingers

FILLING:
1 stick unsalted butter, at room temperature
½ cup sugar
1/8 teaspoon Kosher salt
1 teaspoon vanilla extract
2 teaspoons almond extract
2 eggs, lightly beaten
2 cups almond flour
SIMPLE SYRUP:
1 cup sugar
1 cup water
1 teaspoon lemon juice
1 tablespoon rosewater, orange blossom water or 1 stick cinnamon

½ pound Phyllo dough
1 stick unsalted butter, melted

1. If butter is nice and soft then filling can be mixed by hand. If not, use a hand held mixer.
2. Combine the butter, sugar, salt, extracts and eggs in a 3 quart mixing bowl. Add the almond flour and stir to combine well. Cover and refrigerate for at least 30 minutes or until it firms up.
3. Combine the sugar water and lemon juice in a 1 quart saucepan. Bring to a boil and cook until liquid is clear but not turning color. Turn off the heat and add flavoring of choice and set aside until needed.
4. Meanwhile, cut the roll of dough crosswise into 5 inch sections. Cover one section with plastic wrap and then a damp paper towel. Make sure the dough is completely covered and the towel doesn’t touch the dough. Set aside while you work with the other roll.
5. Unroll the 5 inch section of dough and cut crosswise through all layers to make 5 inch squares. Take four squares of dough at a time and lay them out, in single layers, on your counter or board. Cover the rest of the dough to prevent it from drying out.
6. Working quickly, brush melted butter over all of the squares. Place 1 tablespoon of the Frangipane in a line about ½” from the bottom of the dough. Roll dough over the filling once. Brush the edges with a little more butter and then fold each edge in and over the filling. Continue rolling up the dough to make a cigar and place seam side down on a parchment-lined cookie sheet.
7. Proceed with the remaining squares until all the filling has been used.
8. Brush tops with additional melted butter and bake in a pre-heated 375F oven until the cigars are golden -about 15 minutes.
9. Serve as is or brush the hot pastries with the sugar syrup and set on a plate to serve.

Yield: 4 or more dozen

Tina’s Tidbits:

• The Frangipane can be made in advance and refrigerated for 3-4 days.  It can be frozen but the raw egg might crystallize and change the consistency of the finished baked good.
• These pastries are popular throughout the Mediterranean but the flavoring  gives a clue to the region.  Greece-cinnamon, Rosewater-Iraq, Syria and the Levant. Orange blossom water, Northern Africa and the Maghreb.
• These pastries can be made in advance, flash frozen individually on a lined cookie sheet and then placed in an airtight freezer bag or container.  When ready to bake, place frozen pastries on a lined cookie sheet and then brush with some melted butter.  Bake for 15 minutes or until golden.
• Simple syrup can remain in the refrigerator for weeks.  Use it over fruit, in iced tea or poured over ice cream.