Fried Pouches from Leros
On Leros, mandarin peel is stored in the freezer for year-round use. This dessert poughakia is offered mainly in weddings. Made with almonds, sugar and mandarin peel they are very tasty and aromatic.
For the filo pastry
- 4 cups of all-purpose flour
- 3 tbs of olive oil or corn oil
- 1 tbs of fresh butter
- 1 egg
- juice of 1 orange
- juice of 1 lemon
- cup of ouzo
For the filling
- 1 ½ cups of almond, finely ground
- 2-3 mandarins, the peel only
- 1 cup of stale, dry, white breadcrumbs
- 1 cup of almonds, blanched
For the syrup
- 1 cup of sugar
- 1 cup of water
- ½ cup of honey
- corn oil or olive oil
- a little icing sugar
Prepare the filo pastry.
Rub the oil and butter into the flour.
Beat the egg and add the lemon juice, orange juice and ouzo; combine well then pour into the flour and knead well.
If the dough is too hard, slowly add a little warm water until the consistency is medium-firm.
Roll into a ball, cover in plastic wrap and set aside for 30 minutes.
Prepare the filling.
Put the mandarin peel through a blender and then combine with the ground almond, whole almonds and breadcrumbs.
Prepare the syrup for the filling.
Combine the water and sugar in a pan and bring to a boil; boil for 8-10 minutes.
Towards the end, add the honey.
When the syrup has reduced and thickened, allow to cool then combine with the almond mixture.
Roll the dough out into very fine sheets. Cut into 8 cm rounds and place a tablespoonful of filling in the center of each one. Fold over to form crescents.
Press edges together to seal.
Fry the pouches in batches of 2-3, in very hot oil, for about 2 minutes until golden brown on both sides.
Drain on absorbent paper and arrange on a serving platter.
Sprinkle with a little icing sugar.