Description
Ingredients (approximately 60 pieces)
Pastry
- 1½ cups dairy butter
- ½ cup sesame oil
- I cup hot water
- ⅓ cup ash water (lye water)
- 500 g soft flour
- 500 g hard (durum) flour
- 1 small glass ouzo
Filling
- ½ kg coarsely chopped walnuts
- cinnamon, cloves
Syrup
- 1 kg sugar
- 3 cups water
- 3 tbsp honey
Method
In a large bowl, place the flours, make a well in the centre and add all the remaining ingredients. Knead gently until a firm dough forms that does not stick to the hands.
Shape the dough into small balls and roll each one into a thick round. Place 1 teaspoon of the filling in the centre and fold into a triangle.
Turn each piece over so that the seam is underneath and decorate the surface using the special tsimpída pincers.
Bake at 180°C for about 30 minutes, until lightly golden. Remove from the oven and allow to cool completely.
Prepare the syrup. While it is still hot, spoon it over the isli one by one, placing them in the baking tray. Finally, pour over the remaining syrup and sprinkle with chopped walnuts.
