Pontic Isli

Pontic Isli
3.3/5 rating (6 votes)


  • Makes 50-55 isli
  • For the dough:
  • 1 cup corn oil
  • 1 cup butter
  • 1 cup lye
  • 1 cup sugar
  • 1 cup sugar
  • 1/4 cup cognac
  • 1 cup orange juice
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 8 cups (approx) all-purpose flour
  • For the filling:
  • 250g walnuts, roasted and roughly chopped
  • 1 cup icing sugar
  • peel from 1 orange
  • 1/2 tsp cloves
  • 1 tbsp cinnamon
  • For the syrup:
  • 1 cup sugar
  • 1 cup honey
  • 3/4 cup water
  • juice of 1/2 lemon


    1. Prepare the dough: In a mixer or by hand, mix the corn oil and butter, then add the lye, sugar, cognac, cinnamon, soda dissolved in the orange juice, and continue to mix. Then add the flour little by little, and mix for a few more minutes. The dough must be soft.

    2. Mix the filling ingredients together. Take a little bit of the dough (about the size of a walnut), and open into a disc on your hand. Add a spoonful of the filling and seal into an oval or triangle shape. Carry on until you've run out of filling.

    3. Using a tweezer, lift the dough on the surface into shapes as shown in the photo. Place in a greased baking dish and bake at 200° C for about 30 minutes. Remove from the oven and pierce using a needle or skewer - this will allow the syrup to reach the filling. 

    4. Bring the ingredients for the syrup to a boil. The syrup must not be thick. While the syrup is simmering, place the isli in it for a few seconds. Remove using a slotted spoon and place on a serving dish.