Almond Frangipane Filo Pastries
(Sansatikos) Filas D'Almendra
Sansatikos are irresistible filo pastries filled with generous amounts of homemade almond paste, delicately scented with piney mastic and fragrant orange blossom water. In the Rodesli community, these treasured pastries hold a special place and are traditionally served at the ritual Bridal Bath, the Banyo de Novia.
Quick and simple to prepare, these frangipane-filled triangles are baked until golden and typically finished with a dusting of confectioners’ sugar. I prefer to brush them, still warm from the oven, with a light honey, sugar syrup and sprinkle them with crunchy toasted sesame seeds. Prepared either way, they are certain to delight and impress your guests.
Ingredients
9 ounces (250 g) (about 8 sheets) ready-made filo pastry, at room temperature
Almond Filling:
2¼ cups (8 ounces / 216 g) almonds, blanched and ground
½ cup superfine (caster) sugar
2 tablespoons heavy cream
¼ cup unsalted butter, softened
1 teaspoon almond extract
pinch of mastic, ground with 1 teaspoon sugar (optional)
2 tablespoons orange blossom water
Honey Syrup:
¼ cup sugar
½ cup honey
¼ cup water
1 inch (2.5 cm) strip orange zest
1 teaspoon orange blossom water
½ cup melted butter, for brushing
½ cup toasted sesame seeds, for topping
Preparation
Preheat the oven to 350°F (180°C). Line 1 baking sheet with parchment paper.
Prepare the filling: Stir together the almonds and sugar in a medium bowl to combine. Mix in the cream, butter, almond extract, mastic, and orange blossom water. Cover and refrigerate the frangipane until needed.
Make the syrup: Bring the sugar, honey and water in a small pan to a boil. Add the orange zest and simmer for 5 minutes. Add the orange juice (no orange juice in the ingredients) and orange blossom water, simmer until syrup has thickened slightly and the short-thread stage is reached** (There is no explanation for these two asterisks in Stella’s Hints). Remove the pan with the syrup from the heat. Discard the orange zest.
When ready to shape the triangles remove frangipane from the fridge. Open a filo sheet on a flat work surface with the narrow end nearest you. Keep the remainder covered with a damp tea towel. Brush with melted butter and cut the filo with a sharp knife into rectangular sections 2½ inch (6 cm) wide, 12 inches (30 cm) long.
Spoon a rounded teaspoon of the almond mixture at one corner of the filo strip. Lift the bottom corner and fold diagonally to forma triangle. Continue to fold the triangle over itself until the whole strip is used. Repeat with the remaining filo until you have used all the filling.
Transfer the pastries, seam-side down, onto the prepared baking sheet and brush pastries lightly with melted butter. Bake for 15-20 minutes, until crisp and golden. Transfer to a wire rack.
While the pastries are still warm brush with the warm honey syrup and sprinkle with sesame seeds. Or alternatively, dust with confectioners’ sugar.
To serve: arrange the pastries on a platter.
Stella’s Hint:
*To freeze unbaked pastries: Open-freeze on a baking tray lined with plastic wrap. Store between layers of parchment paper in an airtight container and freeze. To serve, defrost and bake as directed.