Zulbiye — Malatya-Style Walnut-Filled, Syrup-Soaked Phyllo Pastry

Mix the walnuts with the sugar and cinnamon. Divide the dough into eight balls and roll each one out with starch to the thinness of a handkerchief. Stack four sheets, generously sprinkling starch and the walnut mixture between them, then fold all four edges toward the center to make square packets. Press the edges closed with your fingers.

Heat the oil to 165°C / 330°F. The temperature is right if a small piece of dough sinks and then quickly rises to the surface. Fry the packets in small batches, turning them until the layers separate and puff up and both sides are light golden brown. Drain on paper towels, then dip them in the cold syrup for 1 minute while hot and transfer to a strainer.