Poylakia Asfendiana (Birds from Asfendiou)

Put all the ingredients for the syrup in a small saucepan and let it boil for ten minutes (just like baklava syrup). Allow to cool.

Peel and finely grind the almond. In a bowl we mix the ground almonds with the spices, and add as much rosewater and syrup (from the one we made), as it is needed for the almond to stick to our hand and form a small ball.

In a bowl we add the flour, olive oil, juice of half a lemon, 1 pinch of salt and a little water, until the dough is soft and it doesn’t stick to our hands.

Take the dough piece by piece and with a rolling pin (preferably thin) roll a thin pastry sheet (Phyllo) with the help of niseste (corn flour).

Κόβουμε μικρά τετράγωνα κομμάτια. Παίρνουμε ένα φυλλαράκι, βάζουμε στο κέντρο ένα κουταλάκι γέμιση, για να γίνει ένα βουναλάκι. Πιάνουμε τις μακριές πλευρές και από τις δύο πλευρές και τις τυλίγουμε. Πιάνουμε τώρα τη μία κάθετη άκρη στο βουναλάκι και πιέζουμε μέχρι να γίνει ανοιχτή ουρίτσα.

Cut the sheet in small squares. Take a square pastry sheet; add a teaspoon of filling in the center to form a small knoll. We pick up the two facing sides and wrap them and do the same with the other two. Then, we take the vertical edge of the knoll we made and we push until we form a small open tail.

We take the opposite edge and push while we lift so that we form a birds head with a beak. Snip the tip of the beak in the middle, to open its mouth. We pass from side to side of the head a clove to form the eyes. We can instead of forming birds, form candies by pushing both ends.

After we make all that, we let them boil in the oil, until they are lightly browned.

Drain with a slotted spoon and place them on a platter with absorbent paper and then, while hot, dip them in the syrup.

NOTE:Two people are definitely needed, because the fyllo dries quickly when rolled.