The “Fingers of Cyprus”

Phyllo

 * 2½ cups flour, soft
 * ¼ cup fresh butter
 * 1 teaspoon salt
 * 2 tablespoons lemon juice
 * 6 tablespoons water

Stuffing

 * 2 cups almond kernels
 * 2 tablespoons sugar
 * some cinnamon
 * some rosewater

Frying

 * peanut oil or olive oil
 * orange peel

Syrup

 * 2 cups sugar
 * 2 cups water
 * 1 cup honey
 * ½ lemon juice

Garnish

 * ½ cup almond kernels, roasted and grated
 * ½ teaspoon cinnamon

Phyllo

 * 1) Grate the flour with the butter, then add the salt, the lemon juice and the water little by little.
 * 2) Knead all the ingredients until you have a smooth mixture.
 * 3) Leave the dough to rest for approximately 1 hour.

Stuffing

 * 1) Grate the almond kernels and add the sugar and the cinnamon.
 * 2) Pour some rosewater, as much as is necessary in order to shape them.
 * 3) Roll open the dough with the rolling pin to make a thin phyllo.
 * 4) Cut the phyllo into small square pieces approximately 5x8 cm, then moist them with some water using a brush.
 * 5) Place on each square piece one teaspoon of stuffing and roll the phyllo into a strip.
 * 6) Pinch, using a fork, the two sides of the strip so the stuffing will remain in the roll.

Frying

 * 1) In a large skillet, warm plenty of oil with the orange peel, then once the peel turns dark remove it and fry in a high temperature at first then medium later until the "fingers" turn golden brown.
 * 2) Remove them with a fork and place them on absorbent paper and preserve them warm.

Syrup

 * 1) Boil in a pot for 5 minutes the sugar with the water then pour the honey with some lemon juice and stir until the honey melts.
 * 2) Sink the "fingers" in the warm syrup for a few minutes and remove.

Assembly

 * 1) Combine the almond kernels with the cinnamon.
 * 2) Place the "fingers" on a platter and sprinkle the mixture on top.