Lenten Flomeres with Loukoumi

Directions

1. In a saucepan, combine the sugar and 300g of water. Boil for 5 minutes. Remove from heat, and once the sugar syrup cools, add a little blossom water.
2. Lay out the phyllo dough sheets on a clean surface. Cut them into strips approximately 15 centimeters wide.
3. Place the strips on top of each other to prevent them from drying out.
4. Use a pastry brush to lightly coat the phyllo dough with sunflower oil.
5. Begin by placing the loukoumi along the edge of the phyllo strip. If the loukoumi pieces are large, cut them into smaller pieces and spread them out.
6. Add small pieces of walnuts or almonds on top of the loukoumi.
7. Fold the sides of the phyllo strip over the loukoumi.
8. Roll up the rest of the strip to create a small pastry roll.
9. Dampen the end of the strip with a little water to seal it.
10. Place the pastry rolls on a greased baking tray.
11. Repeat the process for all the loukoumi.
12. Bake the flomeres for approximately 40 minutes at 170°C (340°F) until they turn golden brown.
13. As soon as they come out of the oven, while they are still hot, immerse them in cold syrup.
14. Sprinkle them with finely chopped walnuts.
If you like, you can also make some without syrup and dust them with powdered sugar and cinnamon.
• You can create different shapes for each flavor, such as roses for rose-flavored loukoumi and triangles for other flavors.
• If you want to make a mixed batch, you can fill some flomeres with myzithra cheese, cinnamon, and use melted butter instead of sunflower oil for non-fasting versions.