This may be a garden-variety sweet among the Greeks, but done well it sings like a siren from a Homeric poem. One taste and your friends and family will have to restrain you from diving bodily into the pan, from whence you might never return.
Reader Lisa, a pastry student in Greece, was kind enough to forward this recipe along to me. I’ve made a few modifications to make it easier for home cooks here in the English-speaking world, I trust that won’t offend. Here’s what you’ll need:
For the Syrup
1 1/2 recipes of heavy syrup, simmered with a fat strip of lemon zest, cooled, then 1 teaspoon of vanilla extract added. Make this the night before.