Ingredients:
- 1 /2 cup of water
- 1 tablespoon of yogurt
- 1/4 cup of vegetable oil
- 1 tablespoon of butter
- 1 packet of (10 g)baking powder
- 1 tablespoon of grape vinegar (can also use apple vinegar)
- 1 egg
- 3-3.5 cups of flour (add gradually)
For rolling out the dough:
- Wheat starch (corn starch can also be used)
For the filling:
- 200g of walnuts or hazelnuts
For the topping:
- 100g of butter
- ⁠1/4 cup of vegetable oil
For the syrup:
- 3 cups of sugar
- 3 cups of water
- 1 slice of lemon
Instructions:
1. For the syrup, put the sugar, water, and lemon slice in a pot and mix. Let it boil over medium heat. Once it starts boiling, let it boil for 15 minutes, then let it cool.
2. For the dough, mix all the ingredients until you have a soft dough that doesn't stick to your hands. Divide the dough into 10 pieces and roll them out with wheat starch to the size of a smal plate. Arrange them on a suitable tray, cover them, and let them rest for 30 minutes.
3. Roll out the rested dough with wheat starch to a thin and large size. Sprinkle with a little butter and divide into 4 pieces, then shape them and place them on the tray.
4. Mix melted butter with clarified butter and vegetable oil, then drizzle over the pastries. Bake in a preheated oven at 180 degrees Celsius for 30-35 minutes or until golden brown. Pour cold syrup over the hot pastries.