Greek Cinnamon and almond pastries in syrup (aka Pites)

Ingredients

• 6 cup Flour
• 2 tsp Salt
• 1.5 cup Sunflower Oil
• 2 cup Water (warm)
• 3 cup Sugar
• 2 cup Water
• 1 Cinnamon stick
• 2 tsp Rose water / essence
• 3 cup Sunflower oil
• 1 cup Raw almonds (crushed)

Method

1. 1

   In a large bowl, sieve the flour and sugar into the bowl. Use your hands to mix the salt and flout together, making sure it is mixed well.

2. 2

   Add the oil and half the water to the flour and salt mix.

3. 3

   Mix it all together by hand and slowly add in the rest of the water.

4. 4

   Knead the dough until everything has combined. Add more water or flour if necessary.

5. 5

   Take some of the dough from the bowl and knead it some more on the tabletop. Sprinkle some flour on the table so that the dough does not stick.

6. 6

   Roll out the dough into about 15cm long, 10cm wide and 2cm thick. Sprinkle flour on either side and then pass the dough through the pasta machine on the widest setting.

7. 7

   Roll it out again and fold over, sprinkle with flour and then pass through the pasta machine again on a medium setting.

8. 8

   Do this one more time and then change the pasta setting to thin (2mm) and pass the dough through it. Remember to sprinkle flour on both sides each time.

9. 9

   Take your flattened dough and brush melted butter all over.

10. 10

    Sprinkle cinnamon over the butter.

11. 11

    Roll up the dough like you would roll a carpet, press in the sides, then cut it into 7cm pieces, push in the sides again, take the 7cm piece squash it down and then make a hole in the centre.

12. 12

    In a large pot add sugar, water, cinnamon and rose water.

13. 13

    Let it boil until the liquid is at a slightly thicker consistency to water.

14. 14

    Once ready remove from the stove and set aside for later.

15. 15

    In a large pan add the oil and let it heat.

16. 16

    Add in the pites. Don't add too many at a time. They must not touch while frying. Keep turning them every so often until they are golden brown.

17. 17

    Remove from the oil and place in a strainer for all the oil to drain out.

18. 18

    Dunk the pites in the syrup and place on a plate.

19. 19

    Sprinkle with crushed almonds and serve.