Name: Mani Samousades (Σαμουσάδες Μάνης)
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 6 h 15 min
Yield: 36 pastries
Cuisine: Greek
Ingredients: 500g all-purpose flour, plus extra for dusting; 5g fine sea salt; 80ml extra virgin olive oil, for the dough; 25ml white wine vinegar or tsipouro; 230ml warm water, plus 1 to 2 tablespoons if needed; 80g cornstarch or nisesste, for rolling; 120ml extra virgin olive oil, for brushing; 180g walnuts, lightly toasted and chopped; 120g blanched almonds, lightly toasted and chopped; 80g sesame seeds, toasted, plus 15g for finishing; 50g fine dry breadcrumbs or grated paximadi; 40g sugar; 2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; Finely grated zest of 1 orange; 350g sugar, for the syrup; 250ml water; 200g Greek honey; 1 cinnamon stick; 2 wide strips orange peel; 20ml lemon juice

Question 1

What are Mani samousades?

Accepted Answer

Mani samousades are Laconian Greek pastries made by folding handmade phyllo around toasted walnuts, blanched almonds, sesame seeds, cinnamon, cloves and orange zest. The baked triangles are dipped hot into cool honey syrup, then rested until the syrup moves through the crisp folds.

Question 2

Can I use store-bought phyllo for Mani samousades?

Accepted Answer

Yes, store-bought phyllo can make a pleasant Greek nut pastry, but handmade phyllo gives Mani samousades their traditional chew and pull. If using commercial phyllo, keep the sheets covered, brush lightly with extra virgin olive oil, fold the triangles neatly, and bake until deep gold.

Question 3

How thin should I roll the phyllo for samousades?

Accepted Answer

Roll each samousades dough ball into a very thin sheet about 35 by 40cm, thin enough that you can almost see your hand through it. Dust the surface and long Greek rolling pin with cornstarch or nisesste, and keep unused dough covered so the edges do not crack.

Question 4

How do I know when samousades are baked enough?

Accepted Answer

Bake Mani samousades at 180C for 25 to 30 minutes, rotating the pan once. The folded phyllo should be deep gold at the edges and dry to the touch. Pale phyllo will soften too much under honey syrup, so give the pastries clear color.

Question 5

Why do samousades need hot pastry and cool syrup?

Accepted Answer

Hot samousades need cool honey syrup so the folded phyllo drinks the syrup cleanly without turning heavy. Dip the pastries as soon as they leave the oven, turn each batch once, and leave them in the cooled syrup for 45 to 60 seconds before draining.

Question 6

How should I store Mani samousades?

Accepted Answer

Store finished Mani samousades in a tin or covered tray at room temperature for up to 5 days, never in the refrigerator. Keep the pastries loosely covered so the syrup does not make the surface sweaty. They taste best after one night's rest.

Culinary Explorer

Mani Samousades (Σαμουσάδες Μάνης)

Ingredients

all-purpose flour

fine sea salt

extra virgin olive oil

Where cooking meets culture.

Ingredient	Quantity
all-purpose flourplus extra for dusting	500g
fine sea salt	5g
extra virgin olive oilfor the dough	80ml