Kantaife syrupy bites

Ingredients 

For the dough

125 gr. butter (or margarine), melted

1 tsp. sweet vinegar

1 cup yoghurt

1 egg, preferably organic, lightly beaten

400 gr. flour, all-purpose, sifted

1 tsp. baking powder

1 tsp. vanilla powder

For the filling

200g. walnuts, finely divided

1/2 tsp. Fresh cinnamon powder

3-4 tsp. tablespoons brown sugar

250 gr. sheet kantaifi pastry 

For the syrup

4 cups (800 ml) water

4 cups sugar

1 wide strip of peel akerotou and preferably organic lemon

1 stick cinnamon

Execution:

For the dough: In a large wide bowl put the melted margarine and add the vinegar, yogurt and egg and mix well with a whisk. Add the sifted flour, baking powder and vanilla and begin to mix with your hands until the ingredients come together and make a dough. Knead for 3-4 minutes, until they begin to come off of your hands. Cover the bowl with a towel and leave aside to "rest" until you prepare the syrup.

For the syrup: In a medium saucepan put water, sugar, lemon peel and cinnamon and cook over medium heat for

15 to 20 minutes, counting the time since the mixture will boil. Remove from heat.

For the filling: In a bowl mix the walnuts, cinnamon and brown sugar and set aside.

with fingers fiber kadaifi until fluffy.

For bites: Preheat oven to 180 ° C.

Line a large baking tray with baking sheet 

take a small amount of kantaifi, weighing 10 g., Spread it a bit with your fingers and put in the center of 1 tsp. Fresh from the filling mixture. Cover the filling with kantaifi, making a little ball. Similarly make more  rolls  with the remainder kantaifi and filling finish the rest of the rolls and carefully place on a clean flat tray. 

It would make it easer if you divide the kantaifi dough into pieces weighing 25 g. On a lightly floured surface to roll out in trays with about the size of a coffee saucer. In the center of each disc I put a little ball stuffed Shredded Wheat and close well the dough, carefully crafting a stuffed little ball, as big meatball. Continue wrapping dough all other kantaifenies balls and place  in the tray. 

Bake for 30-35 minutes, until golden brown. Remove from the oven and, while still hot, the collar for 2 seconds to cold syrup. To put on a large platter and serve.