In a saucepan, warm the olive oil and the stag and mix the filling materials. Bake with a baking brush successively one-third of the fresh crust leaves that we have at our disposal. Lay half of the ice cream filling and the remaining (1/3) crust leaves also successively spread with our fatty substance (grapefruit – olive oil). From the top we put the rest of the filling, spreading it all over and cover with the last 1/3 of one kilogram of a whole crust sheet, which is always washed one by one with the crust leaves. Cover with membrane and refrigerate for at least 40′ to tighten. Then cut to the size we want. If we want individual serving it should be bigger size. If you take it to a platter in the middle, cut smaller squares or triangular pieces like our famous baklava.
At the beginning of the baking process, prepare the syrup by putting the water in the pot, the cinnamon and ½ lemon. Stir. When it comes to boiling, we count for 5-6 minutes and then we pour into the three sweeteners that existed in antiquity in Crete again (as opposed to the sugar that we had known relatively recently and came from the new world a few centuries ago): Carob and thyme honey.