New recipe - Cyprus and the Olive Tree

Katmer - Filo pastry with almonds and fresh cream.



There are some lovely flavours combined in this filo pastry with Almonds and fresh cream. I have made my recipe using filo pastry for easier use. As a child I remember my Mother and Grandmother making their own pastry, rolling it out on a large floured surface with slender three foot long rolling pins until it was paper thin.

Here is the recipe.

I pack filo pastry
400g chopped almonds
300ml fresh single cream
1 stick of cinnamon
1 3/4 pints water or 35 floz
4oz caster sugar

First we need to make a syrup. Place the water, sugar and cinamon stick in a pan and boil, turn the heat down low and allow to simmer until the liquid has been reduced by at least half. Remove the pan and leave to cool down.

Grease a medium sized, round baking dish.
Spread out a sheet of filo pastry and brush generously with the fresh cream.
Top with a generous sprinkling of chopped almonds.
Gently roll up the filo pastry and arrange neatly inside the baking dish.
Repeat this process, starting from the outer edge, working towards the middle, until all the mixture is used up. The filo pastries should look like a coiled snake.

Brush the surface with the remaining cream and bake in a pre heated oven for 25 mins gas mark 6 or 200 C

Allow pastry to cool then pour over the syrup.

You can of course use a variety of fillings which I will include in my book 'Cyprus and the Olive Tree.