In a blender, heat the sugar and the eggs for about 10 minutes until the sugar melts.
Sieve the flour in a bowl, add Horio PDO Kalamata olive oil and the mixture of the blender, stir them and knead them until homogenized into a tight dough.
Roll out the dough into thin phyllo and use hoops or glass in order to cut it into round pieces. Then fill each one of them with a spoonful of the mixture.
Fold the phyllo in half-crescent and brush it with egg yolk diluted in water.
Repeat the same process until it rests no more from the mixture.
Brush the greaseproof paper with some Horio PDO Kalamata olive oil, and put it on a baking tray. Place the skaltsounia in the tray.
Bake them in medium heat for about 25 – 30 minutes. When cool, sprinkle them with powdered sugar (optional).
1 ½ cup flour1 cup sugar1 cup Horio PDO Kalamata olive oil1 cup grated walnuts½ cup honey4 eggs1 tsp baking powder1 eggpowdered sugar (optional)1 greaseproof paper
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