In a large bowl whisk the eggs, add the liqueur and the vanilla essence.
Follow by whisking in the sugar and a pinch of salt.
In a different bowl sift in the flour, make a well in the center and add the eggs along with the lemon rind.
Using your hands kneed the dough until firm, but do not overwork.
Cover the dough with plastic wrap and let it rest for at least 1hr (you can rest it for up to 12 hours).
To roll out the dough, separate in smaller batches. Use a very thin wooden rolling pin and have some extra flour at the ready.
Lightly dust your working surface and proceed with opening the dough in circular manner. To achieve a circular shape, turn the dough around and roll it out from different sides as if following the quarters of a clock. Remember to dust with just a bit of flour often so that it doesn’t stick to your surface. Make your filo as thin as you can.
When rolled out, the dough should stay covered until they heat the frying oil - slightly damp clean tea towels will do the trick.
To shape, cut each filo in thin strips approximately 10 x 20 cm. For the bow shape, you simply fold each cut out and fold in 0.5 cm. Think of it like a fan. Make a pinch in the middle and twist to create the bow.
Place in a deep pan generous vegetable oil and heat it up.
Lower in the frying oil a bow shape at a time, without crowding them. Each bow will need a minute each side to turn golden.
Remove with a slotted spoon and drain on kitchen towels to get rid off the excess oil.
For the syrup
Place in a pot the water, honey, sugar, cinnamon stick and lemon peel and bring to the boil. Skim and froth and lower the heat to medium – it should be ready within 7-8 minutes. Remember to add the lemon juice a couple of minutes before your honey syrup is ready. Remove from the fire and let set.
Once fried, you can keep diples in an air tight container. Make a honey syrup, dip them in once they rich room temperature and add the walnuts. You can use some extra honey when serving.
Note: Remember to have a few damp tea towels to cover the dough once rolled out