Ingredients for the syrup
- 550 g granulated sugar
- 260 ml water
- 1 cinnamon stick
- orange or lemon peel
Ingredients for phyllo bites
- 1 package phyllo dough sheet
- 250 g LURPAK cow milk butter
- 100 g icing sugar
Method for the syrup
In a pot, add all the ingredients needed for the syrup (the cinnamon stick should be cracked), and place over heat until they come to a boil.
Right after, remove from the stove and let the syrup cool down.
Method for phyllo bites
In a pot melt the butter without burning it. Then, take one phyllo dough sheet, spread it carefully on your working surface, and start drizzling with butter using a brush. Make sure the brush does not touch the dough.
Next, sift a thin layer of icing sugar over the whole surface of the phyllo dough sheet. Then, place another phyllo sheet on top and follow the same process.
Afterwards, wrap the sheets into a roll, but not too tight.
Then, line a baking pan with parchment paper, carefully transfer the roll in it, and brush it with melted butter on top. Follow the same process for the rest of the phyllo dough sheets, and then refrigerate for approximately 1 hour, until the butter chills well.
When ready, transfer the rolls on a cutting board and cut them into 2cm small rolls using a sharp knife (not a serrated one). Then, place the phyllo bites back to the lined pan vertically, making sure to leave gaps among them.
Bake in a preheated oven, on the middle oven rack, at 160 C fan, for about half an hour.
Do not worry if the phyllo bites become deeply golden brown, this happens because of the icing sugar between the dough sheets.
When ready, transfer the phyllo bites, while they are still hot, in a smaller pan and pour the cold syrup over them.
Finally, leave them in for at least 1-1.5 hours, until they absorb enough syrup.
No refrigeration is required for storage.
