With your fingers, whisk flour and oil with salt until the amount resembles breadcrumbs. Knead in water, sprinkle with flour, cover with a dishcloth and rest for about 1/2 hour Roll out dough thinly and cut into square pieces, about 12 x 8 cm. Place filling on each piece and roll up into narrow rolls. Press edges firmly with a fork (lengthwise).
Finish baking in hot oil until golden, drain in colander and steep in syrup about 1 minute.
Filling:
Mix finely ground almond kernels with cinnamon, sugar and orange blossom water.
Syrup:
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