Cypriot walnut and almond "ladies' fingers" in honey syrup (Daktyla)

1. For the dough mix the flour with the salt, add the olive oil and rub together, then knead with 150 ml lukewarm water into a smooth, elastic dough; cover and rest for 30 minutes.

2. For the filling coarsely grind the almonds and walnuts and mix with 80 g sugar, the cinnamon and the rose water.

3. Roll the dough out very thinly (1-2 mm) and cut into 8 × 10 cm rectangles; put a teaspoon of filling along one short edge, fold in the sides and roll up into finger-thick rolls, sealing the ends with water.

4. For the syrup boil the remaining 150 ml water, the remaining 150 g sugar, the honey and the lemon juice for 5 minutes, then let it cool until lukewarm.

5. Deep-fry the rolls in batches in oil at 175 °C for 3-4 minutes until golden (the quantity listed is the oil absorbed by the food) and dip them while hot into the lukewarm syrup for 1 minute.

6. Arrange on a plate and sprinkle with toasted sesame seeds; serve at room temperature.

Tip: Daktyla are the pastry of Cypriot village festivals – the secret is hot pastry in lukewarm syrup: that way they soak up the honey but stay crisp; in an airtight tin they keep for 4-5 days.