Almond Flogeres (Phyllo rolls)

Delicate layers wrapped around a luscious almond centre.

By Marina Georgallides

@chefmarinie

August 31, 2026

By Marina Georgallides

Ingredients

65

g butter, softened
50

g caster sugar
1

medium egg
150

g ground almonds
1

tsp ground cinnamon
1

tsp vanilla powder or vanilla essence
1

tsp almond extract
50

g toasted almond flakes
For the syrup:
100

g caster sugar
200

ml water
1

cinnamon stick
For the pastry:
9-10

sheets filo pastry
65

g butter, melted

Instructions

TOTAL TIME

30 minutes

10 servings

These golden, crispy almond phyllo rolls are filled with a rich, creamy almond pastry filling, creating the perfect combination of flaky pastry and indulgent almond flavor.

STEP 1

Make the syrup first.
Add the caster sugar, water and cinnamon stick to a saucepan. Bring to a boil, then remove from the heat immediately. Set aside and allow the syrup to cool completely. Preheat your oven to 180°C fan.

Hands breaking a crispy filo pastry roll in half over a tray with several whole filo dessert rolls placed in a row.

A woman in a blue off-shoulder top pours a white ingredient from a purple measuring cup into a pot on a wooden counter in a kitchen. Text on the image reads fragrant almond..

A spoon drizzles liquid into a mixing bowl containing flour, cinnamon, and creamed ingredients. The text toasted almond flakes appears above the mixture.

STEP 2

Make the almond filling.
Add the softened butter, caster sugar and egg to a bowl and whisk until light and fluffy. Add the ground almonds, cinnamon, vanilla and almond extract, then whisk again until combined. Stir through the toasted almond flakes.

A hand pours sliced almonds into a metal mixing bowl filled with thick, beige batter, using a blue spatula to stir.

A blue spatula in a metal bowl with light brown cookie dough being mixed, sitting on a wooden surface.

STEP 3

Spoon some of the almond filling onto each sheet, then roll the filo tightly into little log-shaped parcels, tucking the edges in as you roll to seal the filling inside. Arrange the flogeres on a lined baking tray and brush the tops with the remaining melted butter.