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Samousades is the Spartan version of baklavas and is made in a similar way we make “daktyla” in Cyprus, the only difference is that they are rolled into a thicker roll .

Samousades is traditionally made with hand made phyllo and it is filled with nuts, almonds or walnuts, sesame seeds and spices. It is then fried and the following day it is bathed in a honey syrup. Its name is derived from the word sesamum, se-samum, anagrammatized to samu(m)-se, samusas, because the phyllo was made with sesame flour.

I had a lot of leftover phyllo so I decided to recreate samousades. When making samousades with the store bought phyllo it is better to bake them.


Preparation time:  30 Minutes

Baking time:  30 minutes

Makes:  15 – 20


  • 500 grams of phyllo croustas (12 sheets)
  • 250 grams of butter
  • 2 cups of walnuts
  • 1 cup of pecans
  • 2 tablespoon sugar
  • 5 tablespoons sesame seeds
  • 1 teaspoon cinnamon
  • ½ teaspoon powdered cloves

For the Syrup

  • 250 grams of honey
  • 200 grams of sugar
  • 3 cups of water
  • 1 cinnamon stick
  • 4-5 cloves
  • Orange peel


Chop the walnuts and pecans, and add sugar, cinnamon and cloves.

On low temperature, (or in the microwave) heat the butter until it melts.

On your working surface spread the phyllo sheet and brush with butter. Continue the same procedure with 4 phyllos and then spread one third of the filling on the whole surface of the sheets and roll the smaller side into a cylinder.

Repeat with the other phyllos and place in a buttered tin. Brush samousades with butter and wet your hands and sprinkle a few drops of water on top. With a sharp knife cut into about two inch pieces.

Bake in a preheated oven at 180C until golden brown.

Prepare the syrup. Add all ingredients in a pan and bring to a boil. Remove froth and simmer for five minutes. Discard orange peel, cinnamon stick and cloves.

When it is still hot with a spoon add syrup on top.

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17 Responses

  1. Incredibly tempting and ever so scrumptious! A real delight!

    Happy New Year, dear Ivy!


    Rosa xoxo

  2. I love baklava and that looks just super! Have a Blessed 2009 my dear friend.

  3. Boy does that look good! I LOVE baklava and that picture is making my mouth water. I hope your new year is full of good friends and good food!

  4. Wow awesome rolls. Happy New Year to you and your family dear.

  5. Have a wonderful New year celebrations Sis!!!! I wish I were there in Athens celebrating with Samousades and lots of raki and excellent Greek wines!!!!!!!!!!2009 promises to be an exciting adventure!!!!!

  6. Oh, my goodness, that looks like a SPLENDID way to welcome the new year! Happy New Year, Ivy! I’ll be there before you and it looks like it’s going to be a great one!

  7. Delicious Ivy! This is one I def want to make. Happy 2009!

  8. That looks really delicious, Ivy, like all of your gorgeous creations! Happy New Year!

  9. Happy New Year to you & your Family!
    That looks awesome! I am a big fan of baklavas.

  10. I love baklava, so I am surely going to love samousades 🙂

    A very happy new year to you and yours, dear Ivy 🙂

  11. giz

    Our very best wishes for a healthy and happy new year!!!

  12. Oh my goodness, this looks amazing! I’ve never seen it rolled like this! I love, love, love baklava. Thanks for sharing.

    Hope you and your family have a wonderful new year!

    a.k.a. The Hungry Mouse

  13. I love baklava and this looks like the next logical place to take it. I just showed my wife and this definitely goes on the to-do list–it looks incredible!

    I hope you and yours had a happy holiday and new year!

  14. Ivy, Xponia Polla and hgeia. I’ve never heard of this dessert but your rendition has me wanting some NOW!

  15. This looks delicious! Desserts are not my specialty, but this looks so good I definitely have to try it!

    PS Merry Christmas and Happy New Year!

  16. OMG, those look positively decadent. I adore baklava, so know I’d love these. Why can’t foods like this be low calorie???

  17. Samousades is very delicious food my all family members like it!
    thanks for this recipie method