Su Filindeu

Method

Make a soft dough with flour, water and salt, then knead for 10 minutes until smooth and elastic. Divide the dough into 256 small balls and rest for 30 minutes. Stretch each ball into a thin sheet by hand, layering them alternately with melted butter and lard, building up layers in a round baking tin. Once all dough layers are used, create a golden nest-like appearance by continuing to add butter between the final layers. Bake at 190°C for 45-50 minutes until golden brown and crispy throughout. While hot, pour warm honey generously over the entire pastry, allowing it to soak through the layers, then let cool before serving.