Mix flour with egg, 1 cup of warm water, vinegar, salt and vegetable oil. Knead dough and let stay in warm place for 30 minutes.
To make filling, blend milk with starch and ½ cup sugar, bring to a boil. Add nuts, egg yolk, 1 lemon juice and stir.
Cut the ready dough into several parts and roll in thin layers. Brush the dough layers with melted butter, put one upon another, spread the filling over the top, roll tightly and cut across the roll into chunks 21/5 inch (3 cm) thick. Put the chunks on greased baking tray and bake in preheated to 360oF (180oC) oven for 30 minutes.
Cook syrup of the rest sugar and 1 cup water, adding vanilla sugar and cut lemon. Cool and strain.
Cover the ready pastry with the syrup, top with jelly or candied peel.
