# Prepare the syrup at first: Boil the mixture of water and granulated sugar
. When the mixture becomes thicker, turn the heat to medium and add lemon
juice into the mixture. Boil the mixture for about 4-5 minutes more. Then, remove it from the stove.
# Break the eggs into a mixing bowl, add milk
, sunflower oil and vinegar on it. Mix it well. Then add salt in it and add flour
into the mixture little by little, till the dough reaches to medium-hard consistency and stop sticking to your hands.
# Cover the dough and rest it for 20 minutes. Meanwhile, melt the butter. Then, divide the rested dough into 18 equal pieces.
# Roll out each of the dough pieces, over starch sprinkled bench, by a rolling pin into the size of dessert plate. Superpose 6 of the rolled out dough pieces by spreading butter all over, after placing each of the layers. You will get 3 clusters, each has 6 layers.
# To solidify the butter between the layers, refrigerate the clusters for half an hour. Then, roll our each of the clusters, over starch sprinkled bench, by a rolling pin, as big as you can.
# Slice the rolled out dough pieces into squares, each has 3x3 inches size. Superpose 2 of these squares. Place walnut
between the layers and fold the dough squares as envelope. Repeat the same processes for all of the dough squares.
# Place the prepared pastries onto the baking tray, by partially superposing them. Pour the remaining butter all over the pastries.
# Place the tray into the oven, which is set to 392 F. Bake them, until they turn into pink. Rest them for 3 minutes, after removing them from the oven. Then, pour cold syrup all over the pastries.
# You can serve the dessert for about 3 hours later.