Mix 250 g of flour with 125 g of butter and add a tablespoon of cold water. It should form a pastry dough. Let it rest for 1/2 hour, roll out thinly, cut into circles of 4 cm diameter, place a mound of the filling in the center, and seal the edges well with egg whites. Fry in hot oil, without letting it darken. Remove from the oil, drain well, and place in a cold glaze made with 4 cups of sugar and 1 cup of water. Let it soak well, then drain and arrange on plates.
"Filling: Take 250 g of walnuts without shells, chop coarsely, and mix with sugar until it reaches a good consistency for filling."
Mix 250 g of flour with 125 g of butter and add a tablespoon of cold water. It should form a pastry dough. Let it rest for 1/2 hour, roll out thinly, cut into circles of 4 cm diameter, place a mound of the filling in the center, and seal the edges well with egg whites. Fry in hot oil, without letting it darken. Remove from the oil, drain well, and place in a cold glaze made with 4 cups of sugar and 1 cup of water. Let it soak well, then drain and arrange on plates.
"Filling: Take 250 g of walnuts without shells, chop coarsely, and mix with sugar until it reaches a good consistency for filling."
