# Put the egg,
milk,
yogurt, water, vegetable oil, pounded
lemon salt, salt, vinegar and enough
flour into a deep bowl, and knead to get soft dough.
# Rest the dough for half an hour, and then divide it into 16 equal pieces.
# Sprinkle the mixture of
flour and starch all over the each piece of dough, and roll out each one as thin as you can.
# Spread 2 – 3 tbsp of melted tepid mixture of margarine and butter all over the rolled out dough piece.
# Sprinkle enough pistachio all over the greased side of the rolled out dough piece.
# Roll the pastry around the thin rolling pin losely.
# Gather the pastry from two ends to middle when it is around the pin yet, and remove the pin from the pastry quickly, then cut the pastry into 7- 8 pieces, each has 1 inch width.
# Prepare the remaining dough pieces by this way, place them onto the greased baking tray firmly, pour the remaining mixture of butter and margarine all over.
# Bake the dessert in the oven which is preheated to 374 F, until its surface turn to red totally.
# Remove the dessert from the oven, and rest it for cooling down, meanwhile prepare the syrup.
# Boil the water with the
sugar, cook it over low heat for a while more to make it reach a low consistency, add the
lemon juice, and the remove it from the stove.
# Pour the tepid syrup all over the cool pastry. Rest it at room temperature for about 3.5 – 4 hours at least to make the pastry soak the syrup.
# The paradise pavilion keeps its freshness for about 3 – 4 days, serve it whenever you want.
