Samousades is the Spartan version of baklavas and is made in a similar way we make “daktyla” in Cyprus, the only difference is that they are rolled into a thicker roll .
Samousades is traditionally made with hand made phyllo and it is filled with nuts, almonds or walnuts, sesame seeds and spices.It is then fried and the following day it is bathed in a honey syrup. Its name is derived from the word sesamum, se-samum, anagrammatized to samu(m)-se, samusas, because the phyllo was made with sesame flour.
I had a lot of leftover phyllo so I decided to recreate samousades. When making samousades with the store bought phyllo it is better to bake them.
Chop the walnuts and pecans, and add sugar, cinnamon and cloves.
On low temperature, (or in the microwave) heat the butter until it melts.
On your working surface spread the phyllo sheet and brush with butter. Continue the same procedure with 4 phyllos and then spread one third of the filling on the whole surface of the sheets and roll the smaller side into a cylinder.
Repeat with the other phyllos and place in a buttered tin.Brush samousades with butter and wet your hands and sprinkle a few drops of water on top.With a sharp knife cut into about two inch pieces.
Bake in a preheated oven at 180C until golden brown.
Prepare the syrup.Add all ingredients in a pan and bring to a boil.Remove froth and simmer for five minutes.Discard orange peel, cinnamon stick and cloves.
When it is still hot with a spoon add syrup on top.
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