For the syrup
3 cups of sugar
1 and 1/2 cups of water
1 tablespoon of lemon juice
1 tablespoon of orange blossom water
For the filling
2 cups of ground walnuts
1 cup of sugar
2 tablespoons of orange blossom water
For the dough
3/4 cup of all-purpose flour
1 cup of water plus 2 tablespoons
1 pinch of salt
1 pinch of baking powder
1 tablespoon of active dry yeast
For the syrup
3 cups of sugar
1 and 1/2 cups of water
1 tablespoon of lemon juice
1 tablespoon of orange blossom water
For the filling
2 cups of ground walnuts
1 cup of sugar
2 tablespoons of orange blossom water
For the dough
3/4 cup of all-purpose flour
1 cup of water plus 2 tablespoons
1 pinch of salt
1 pinch of baking powder
1 tablespoon of active dry yeast
Make the syrup: in a saucepan, combine the sugar and water
Bring to a boil, stirring until the sugar dissolves (after it boils, don't stir again so it doesn't crystallize)
Let it simmer until the syrup thickens slightly
Remove from heat, add lemon juice and orange blossom water. Reserve
Mix the filling ingredients and reserve
Make the dough: beat all the ingredients except yeast in a blender, then pass through a fine-mesh sieve and mix well
Heat a non-stick skillet or teflon pan with 16 cm diameter over medium heat
Pour in 2 tablespoons of the dough mixture, forming a round pancake
Cook until golden brown on one side only
Repeat the process until all the dough is used up
To assemble, take each pancake and place the lighter side facing upwards
Put about 1 tablespoon of filling on half of the pancake and fold to form a puffed pastry
Press the edges to seal
Arrange the pastries on a plate and serve with the syrup on the side
Yields 18 units
279 calories per unit.
