Name: Mandolato Zakynthou (Μαντολάτο Ζακύνθου)
Prep time: 25 min
Cook time: 40 min
Total time: 4 h 5 min
Yield: 36 small pieces
Cuisine: Greek
Ingredients: 2 large edible wafer sheets (fyllo ostias, φύλλα όστιας), enough to line a 20 x 30cm pan; 350g whole blanched almonds; 300g Greek thyme honey or mild blossom honey; 250g granulated sugar; 80ml water; 30g glucose syrup, optional but useful in damp kitchens; 70g egg whites, from about 2 large eggs, room temperature; 1 teaspoon lemon juice; 1/4 teaspoon fine sea salt; 1/2 teaspoon vanilla powder

Question 1

What temperature should the syrup reach for Mandolato Zakynthou?

Accepted Answer

Cook the honey, sugar, water, and optional glucose syrup to 143°C for Mandolato Zakynthou. In a damp kitchen, cook the syrup to 145°C. Stop stirring once the sugar dissolves so the syrup boils cleanly and sets the Greek nougat firm.

Question 2

Why did my Greek nougat not set firm?

Accepted Answer

Greek nougat stays soft when the syrup is undercooked or the beaten mixture is not thick enough. Beat the hot syrup into soft-peaked egg whites for 8 to 10 minutes, until the mandolato turns ivory, heavy, and holds a ribbon before slowly sinking.

Question 3

Can I make Mandolato Zakynthou without wafer sheets?

Accepted Answer

Yes, you can make Mandolato Zakynthou without wafer sheets by setting the honey almond nougat on oiled parchment and wrapping the cut pieces well. Edible wafer sheets give the Zakynthos confectionery style, but parchment still produces good homemade Greek nougat.

Question 4

Should the almonds be warm when I fold them into mandolato?

Accepted Answer

Fold warm toasted almonds into mandolato so the nougat stays workable instead of stiffening suddenly. Toast whole blanched almonds at 160°C for 10 to 12 minutes, then leave them warm in the turned-off oven until the beaten honey nougat is ready.

Question 5

How long does Mandolato Zakynthou need to set before cutting?

Accepted Answer

Let Mandolato Zakynthou set at cool room temperature for at least 3 hours, preferably 4 hours, before cutting. Lift the slab from the 20 x 30cm pan and slice small bars with a long serrated knife for the cleanest pieces.

Question 6

How should I store homemade Mandolato Zakynthou?

Accepted Answer

Wrap homemade Mandolato Zakynthou pieces in parchment and store them airtight at cool room temperature for up to 2 weeks. The Greek honey almond nougat is best made 1 to 2 days before serving, when it has settled cleanly and still cuts well.

Culinary Explorer

Mandolato Zakynthou (Μαντολάτο Ζακύνθου)

Ingredients

edible wafer sheets (fyllo ostias, φύλλα όστιας)

whole blanched almonds

Greek thyme honey or mild blossom honey

Where cooking meets culture.

Ingredient	Quantity
edible wafer sheets (fyllo ostias, φύλλα όστιας)trimmed to fit a 20 x 30cm pan	2 large sheets
whole blanched almonds	350g
Greek thyme honey or mild blossom honey	300g