Grandma Antigone's mamoulia

Melt the butter over heat.

Add the milk, where you have already dissolved the sugar.

Add the flour.

Mix until the dough doesn't stick to the sides of the pot.

Set the dough aside to cool.

Add the brandy, the baking soda and the eggs and knead until you get a fluffy dough.

If necessary add a little extra flour.

Prepare the filling by mixing all the ingredients (you add as much rose water as is needed. You should have a mixture that is well combined but not runny - you don't want it to leak from the dough).

Shape the dough into small disks of about 7 cm diameter each.

Place a small amount of filling in each disk.

Close off the disks of dough shaping them like small pears.

Bake in a preheated oven at 170°C for about 30 minutes until golden brown.

Mix the icing sugar with the vanilla powder. As soon as you remove the mamoulia from the oven, sprinkle them with orange flower water and then dip them in the icing sugar.