Isli

• 1 ½ package (525g) vegetable butter
• 5 tablespoons sugar
• 1 can (400g) evaporated milk
• 2 teaspoons baking powder
• 2 sachets vanilla powder
• ½ demitasse cup brandy
• Approximately 8 cups Farina 00 flour

For the filling

• 1 ½ cups ground almonds
• 2-3 tablespoons sugar
• 1 tablespoon cinnamon, rosewater

For the syrup

• 4 cups sugar
• 3 cups water
• 2 cinnamon sticks
• ½ demitasse cup rosewater
• 1 tablespoon honey

First, prepare the syrup:

1. Place all ingredients in a small saucepan. Once heated and the sugar has dissolved, reduce the heat and simmer for 5-7 minutes.
2. Beat the vegetable butter with the sugar until fluffy. Add the brandy, then gradually add the remaining ingredients until you have a soft dough that doesn't stick to your hands.
3. Take a 13-14g ball of dough, press it in your palm to flatten it like a demitasse saucer, place 1 teaspoon of filling in the center, and cover with the edges of the dough to seal the filling.
4. The seam goes on the bottom. Pinch them on top with the 'tsimpidaki' (special pinching tongs). Dip the tsimpidaki in flour so it doesn't stick to the Isli dough.
5. Bake in a preheated oven at 160°C for 30-35 minutes. When they come out of the oven, let them cool slightly and prick them underneath with a toothpick. Place them in the syrup and leave them for about 5-7 minutes.