For the dough:
400 gr. of flour,
2 eggs,
1/2 glass of milk,
150 gr. of sugar,
100 gr. of lard.
For the stuffing:
100 gr. of honey,
1/2 of orange,
flour,
toasted hazelnuts and almonds,
walnut kernel,
powder of cinnamon,
1 clove.
Pour the flour in a saucepan, mix it with the milk and add the sugar, the eggs and 80 gr. of lard until you have a homogeneous compound. Wait for half an hour about. Dissolve the honey in a half glass of water and pour it in a saucepan: boil and amalgamate it slowly with a spoon of flour, a handful of minced almonds and hazelnuts, a handful of walnut kernel, the minced orange rind, the clove and a pinch of powder of cinnamon. Spread the dough in a very thin puff pastry and divide it in dough rectangles of 10 cm. for 5 cm. about. Put a handful of the souce in the middle of each dough rectangles and roll up the dough diagonally. Line up the mastazzola in a oily pyrex and cook it in a oven at 200 °C for half an hour.