Directions

1. Add in a bowl all the ingredients for the dough, except the nuts, the flour and the cocoa.
2. Start mixing the ingredients with a mixer and add gradually flour, as much as it is required to make a soft elastic dough.
3. Shape the dough into a bowl and seperate it in two pieces.
4. In the one piece of the dough add the nuts and the cocoa and mould until the dough takes a brown color.
5. Pour some flour in a table and roll out the white – colored dough in the shape of a rectangular 1/2 cm thick.
6. Mould the brown – colored dough into a cylinder as much long as the length of the rectangular filo dough.
7. Place the cylinder on the edge of the rectangular filo dough and roll the white dough tightly.
8. You end up with a two – colored cylinder that has the brown dough on the center and the white dough around it.
9. Cut the cylinder in pieces of approximately 1/2 cm.
10. Bake in 200 C for 30 minutes.
11. Prepare the syrup. Boil all ingredients until the syrup starts to thicken. Remove the sweet from the oven and pour over the syrup.