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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the Figs: Remove the stems from the figs and cut. | 2. into quarters. | 3. Toss the figs and sugar together in a bowl. | 4. Place the Mavrodafni wine and vanilla bean in a stainless steel. | 5. pot and heat over medium flame. | 6. Pour the figs and sugar into the pot and cook, stirring occasionally, until the figs become very soft and bubbly, about 20-25 minutes. | 7. Remove the vanilla bean, let the liquid cool slightly and puree with an immersion blender. | 8. Chill completely before using. | 9. Prepare the Cheese Filling: Fit a table-top mixer with the paddle attachment. | 10. Place the cheese and yogurt into the bowl and paddle at medium speed 1-2 minutes, until light and fully. | 11. Switch to the whip attachment and mix another 30 seconds or until completely smooth and free of lumps. | 12. Reserve. | 13. For the Almond Milk: Take the lightly toasted almonds and place them in a bowl of a food processor along with the sugar and water. | 14. Pulse until you make a thick paste that is slightly chunky. (The paste will pull away from the side of the bowl and form a small ball.). | 15. Combine the almond paste with the milk and cream in a stainless steel saucepan. | 16. Place over medium heat, bring to a light simmer, lower to a bare simmer and cook 10-12 minutes stirring occasionally. | 17. Remove from heat, stir in the almond extract, and let milk cool to room temperature. | 18. Strain, discard the almonds and reserve the strained almond milk. | 19. When ready to use, reheat the milk and keep warm until ready to serve. | 20. To assemble the Warm Tsoureki Sandwich: Cut the Tsoureki. | 21. into 36 1/4-inch oval slices, lightly coat each half of the slices with. | 22. 1 1/2 teaspoons of the whipped cheese and yogurt. | 23. Coat the other half of the remaining slices with 1/2 a teaspoon of the fig spoon sweet. | 24. Place the bread slices with the cheese spread and fig spoon sweets together to make 18 sandwiches. | 25. Take 3 tablespoons of butter, at room temperature, and lightly coat each sandwich on both exterior sides of the bread. | 26. Place a 10” non-stick pan over medium-high heat. | 27. Place 4-5 sandwiches in the pan buttered side down and cook until golden, 2-4 minutes (as you would French toast). | 28. Turn and continue to cook until golden on both sides. | 29. Remove the sandwiches from the pan, set aside and keep warm. | 30. Repeat this process with the remaining sandwiches. | 31. On a long plate, place 3 warm sandwiches slightly overlapping like shingles and place a small shot glass or other small cup filled with the Almond Milk. Top the Almond Milk with foam to resemble a cappuccino and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tsoureki bread	3	loaves		151.3	0.0	33.66	0.85
butter				-	-	-	-
fig	2	pints		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
wine	1/4	cup		11.3525	0.1613	0.0239	0.0
vanilla bean	1/2	piece	scraped	151.3	0.0	33.66	0.85
manouri cheese	6	ounces		151.3	0.0	33.66	0.85
greek yogurt	1	cup	strained	-	-	-	-
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
almond	1 1/4	cups	sliced toasted	2408.9	0.0	0.0	272.5
sugar	1/4	cup		805.98	201.59599999999998	0.0	0.0
water	2	tablespoons		0.0	0.0	0.0	0.0
water	1	teaspoon		0.0	0.0	0.0	0.0
almond extract	1/4	teaspoon		151.3	0.0	33.66	0.85
milk	2 3/4	cups		409.31	32.0738	21.1365	21.9417
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
milk			steamed foamed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.