Samousades

Sift the flour, pour in the oil and rub it with your hands. Add the lemon juice, baking powder, 1 glass of cold sugar-water and a glass of plain water gradually (as much as I’s needed).

Knead well and when the dough is ready, let it rest for half an hour and prepare the syrup. Combine the ingredients, simmer until it sets and let it cool.

Once the dough is ready, flour a surface and roll out the filo. Combine the walnuts, ½ ts cinnamon and 3 Tbs sugar.

Sprinkle some of the mixture over the entire surface of the filo, leaving some space around the edges. Wrap it in a roll and wet the edges with a little water to make it stick. Pinch the sides of the roll to make them stick together and pin the cloves lengthwise. Open holes with a toothpick in several places so as it cooks evenly and repeat the whole process until you use all the dough.

Fry the rolls in virgin olive oil on low heat until golden brown and place them on absorbent paper. Cut the (hot) Samousades into smaller pieces and dip them in the (cold) syrup. Finish with a little extra Muses Honey on top before serving.