The “Fingers of Cyprus”

Make a well in the center of the flour and add the fresh butter, salt, lemon juice, and water gradually, mixing with fingertips until a soft dough forms that holds together without stickiness.

Knead the dough gently on a lightly floured surface for 2-3 minutes until smooth and elastic, then cover with a damp cloth and let rest for 15 minutes.

Combine the 2 cups almond kernels, 2 tablespoons sugar, cinnamon, and rosewater in a bowl to create the filling mixture.

Divide the dough into 12 equal pieces and roll each piece into a thin oval about 4 inches long and 2 inches wide on a floured surface.

Place approximately 2 tablespoons of the almond filling along the center of each dough oval, then fold the long sides over the filling and roll tightly into a finger-like log.

Heat the peanut oil or olive oil in a deep pan to medium-high heat, then carefully fry the pastry fingers in batches for 3-4 minutes per side until golden brown, turning once.

Remove the fried pastries with a slotted spoon and drain briefly on paper towels.

Combine the 2 cups sugar, 2 cups water, and honey in a saucepan and bring to a boil over medium heat, then reduce heat and simmer for 5 minutes to create a light syrup.

Stir in the lemon juice and ½ teaspoon cinnamon into the warm syrup.

Immediately dip each warm pastry finger into the hot syrup for 1-2 seconds to coat lightly, then arrange on a serving platter.

Sprinkle the roasted and grated almond kernels and orange peel over the pastry fingers as garnish, then allow to cool to room temperature before serving.