Haimalia (pancakes) of Skiathos

For th filling:
1kg walnuts
½ kg breadcrumbs
1 cup cognac
1kg sugar
Zest from 3 oranges

For the syrup:
2 glasses water
1kg sugar
1kg honey

For the dough:
1kg sieved flour for all purposes
1 glass olive oil
1 teaspoon salt
2 glasses water

For kneading:
Oil for frying
Fine sugar

Haimalia (pancakes) of Skiathos

Filling: In a large pot, boil water and add the sugar. Stir until it dissolves. Boil for 5 minutes, take off the heat and add the honey. Stir until it melts. In a large bowl, put the breadcrumbs and then add the cognac and stir to blend. Add the orange, nutmeg, cinnamon and crushed walnuts. Slowly pour in the syrup, stirring until it is absorbed by the breadcrumbs. Set the filling aside until all liquids are absorbed. Dough: Put the sifted flour in a large bowl and add the salt and half of the oil. Stir the flour with the fingers, add the rest of the oil and slowly the two cups of water while kneading at the same time. Knead until the dough is soft and smooth. Separate the dough into six balls. Cover each with a little cornstarch and roll out into a phyllo sheet. Cut each layer into strips. Put a spoonful of filling at the end of the strip and then fold five times triangularly. Cut the dough after the 5th time, press the edges of the triangular “haimali” and place a clove on top.

Haimalia (pancakes) of Skiathos

Place a frying pan on high heat with plenty of olive oil. Fry each “haimali” triangle until golden-brown. Top with sugar.