250 gr flour
1 teaspoon salt
1 teaspoon olive oil
200 gr starch
1 glass melted butter
1 glass ground walnuts
1/2 glass ground pistachio nuts
3 glasses sugar
2 glasses water
1/2 lemon juice
– Sift the flour. Make a hallow in the middle. Put the eggs, salt and 1/5 glass of water. Mix well and knead for 15 minutes. Cover with a damp cloth and leave for half an hour.
– Spread the olive oil over the dough. Knead it again for 15 minutes.
– Cut it into 8 equal pieces and sprinkle each one with starch.
– With a rolling pin, roll them out one by one, to make 15 cm discs. Sprinkle each one with starch and put them one on top of the other. Let stand for 15-20 minutes.
– Roll them out again, keeping them together, to make a bigger disc. Separate each layer of dough, sprinkle with starch, and roll them out with a thin rolling pin, to make the sheets as thin as possible (almost transparent).
– The layers of dough can be rolled out all together, one on top of the other. But they should be alternated each time, otherwise the outer layers will get bigger while the inner layers will remain smaller.
– Put the doughs one on top of the other and cut them exactly the same size as the baking pan.
– Brush the pan with melted butter. Place 4 layers of dough, brushing each one with butter. Spread ground walnuts and pistachio nuts. Place the remaining 4 layers of dough, brushing each one with butter. Cut through the bottom into 4-5 cm rectangular or triangular pieces.
– Bake them in medium hot oven for 1 hour, until they are golden brown.
– Meanwhile, put the sugar and lemon juice in a saucepan with 2 glasses of water. Boil on medium heat stirring constantly. Let simmer for 15 minutes.
– Take the pan out of the oven. Let cool for 10 minutes.
– Lightly brush with butter. Pour the syrup over little by little, so that it absorbes the syrup entirely.
– Let cool before serving.