- 225g Golden Cloud cake flour
- 150g cornflour
- 30ml oil
- Pinch salt
- 500ml water
- 60g Ghee, melted
- 200ml water
- 250g sugar
- 5ml rose water

- In a large bowl combine the flour, cornflour, oil, salt and water
- mix until the batter is smooth and lump-free
- Pass the batter through a sieve to ensure no lumps & transfer the batter to a squeeze bottle
- Opening of your squeeze bottle too large? Secure the top with cling film and make your own with a toothpick
- Place a frying pan on medium heat
- Using your squeeze bottle, pour the batter into the pan in a spiral pattern
- When your spirals begin to dance around, free themselves from the pan and curl up, remove from the pan
- Repeat the process until the batter is finished
- Preheat the oven to 160C & line a cupcake pan with paper liners
- In a large bowl add the ghee to the shredded phyllo and gently toss to combine
- Full each cup with shredded coated phyllo and bake for 10 minutes
- While the sutherfeni is in the oven, prepare the syrup
- Combine the sugar, water & rose water in a saucepan and bring to a boil.
- Once the syrup starts to thicken, remove from heat. Use while still warm
- As soon as the sutherfeni comes out of the oven, pour 2 tablespoons of syrup over each cup
- Add a sprinkling of colourful crushed almonds and enjoy!

Makes 24 cups

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