Greek Almond Filo Flutes (Floyeres)

Beat yolks with 1/4 cup caster sugar until thick and creamy and mix into ground almonds. Beat egg whites until stiff peaks form and gradually beat in remaining caster sugar until dissolved to make a meringue and fold in almond mixture and vanilla. Working one sheet at a time, lay filo sheet horizontally, brush with butter and cut into three. Fold each piece in half and place 2 teaspoons on one edge, fold in sides and roll up as per spring rolls. Place on a baking tray, brush with butter and bake at 180 degrees for 20-25 minutes until golden brown. Meanwhile, combine raw sugar, water and lemon juice bring to the boil, stirring until dissolved, and simmer for 10 minutes without stirring until syrupy. Pour the hot syrup over the cooled filo flutes in the tray and allow to stand until cold.