From Leros With Crunch: Traditional Sweet Almond PouchesTa pougkia (Τα Πουγκιά της Λέρου) 🌊🌰

This is a traditional recipe from Anna Karpathaki of Leros, which has won first prize in a traditional food competition.

Ingredients

Oil for frying

For the dough

  • 1 kg all-purpose flour

  • 2/3 cup ouzo

  • 2/3 cup oil (preferably vegetable oil)

  • 1/3 cup vinegar

  • 2½ cups lukewarm water

For the filling

  • 1 kg blanched almonds

  • 80 g blanched bitter almonds

  • 1 kg sugar

  • 550 ml water

  • 500 g white stale bread crumbs, blended into fine crumbs

For the syrup

  • 1 kg sugar

  • 3 cups water

  • 1 cinnamon stick

  • 1 tbsp lemon juice

For sprinkling

  • Ground cinnamon

  • Ground walnuts

Instructions

Step 1 – Prepare the dough:
Place the flour in a large bowl and make a well in the center. Add the ouzo, oil, and vinegar, and mix, gradually adding as much water as needed to form a smooth, elastic dough. Cover and let the dough rest for about 30 minutes while you prepare the filling.

Step 2 – Prepare the almond base:
Grind the sweet almonds in a blender until they resemble coarse bulgur and place them in a large bowl. Add the ground bread crumbs and mix. Set aside.

Step 3 – Make the almond syrup mixture:
Grind the bitter almonds until they release their oil and form a thick paste. Boil the sugar and water together, then add the ground bitter almonds. Simmer for about 6–8 minutes until the mixture starts to thicken. Add the ground sweet almonds and bread mixture, and simmer while stirring for another 12–15 minutes until the mixture becomes thick and sticky. Allow it to cool completely.

Step 4 – Shape the pouches:
Divide the dough into 5–6 balls to make it easier to roll out. Lightly flour your work surface (or use cornstarch) and roll out each dough ball into a thin sheet. Cut out round pieces about 8 cm (3 inches) in diameter. Place one heaped teaspoon of filling in the center of each dough round and fold into a half-moon shape. Press the edges with your fingers to seal.

Step 5 – Fry the pouches:
Heat plenty of oil in a deep pan. Once hot, fry the pouches in batches until golden on both sides. Transfer to paper towels to drain and cool slightly.

Step 6 – Make the syrup:
In a wide saucepan, combine all the syrup ingredients except the lemon juice and simmer for about 8 minutes. Add the lemon juice at the end. Keep the syrup warm over very low heat.

Step 7 – Syrup the pouches:
Dip the cooled pouches into the warm syrup in batches, turn them once, and remove them with a slotted spoon to a serving platter. Sprinkle with ground walnuts and cinnamon.