In the kitchen robot put the flour, salt, spice mahlep and cold butter cut into cubes. Stir with a ripple of no more 1-2 minutes. Add the egg yolks and cold water. Mix again with pulses for 2 minutes, until dough is formed. Remove and doizmesete as dough to the back with his hand on the kitchen counter, only while compiling. Make a ball and wrap with wrapping foil. Place in refrigerator for 1 hour. Or pour the flour on the counter, put salt and spice. Cut cold butter into cubes. Kneading wheat flour, to the back as the dough between your palms. Do not knead much, just until the flour and the butter mix crumbs. Make a well in the middle of the dough and pour the beaten egg yolks and cold water. Start kneading from the inside out, gradually add the crumbly dough. Once the ingredients are mixed well, make a ball and wrap with plastic wrap. Place in refrigerator for 1 hour. Peel and grate quince. In a saucepan put 75 g butter, 200 g of sugar and cinnamon stick. Add quince. Cook until tender quince. If necessary, you can add 3-4 tbsp apple juice. Grate the apples. Put the breadcrumbs in DYULEVO mixture and add the grated apples. Bake slightly the walnuts them broken. Add to stuffing as lemon and orange peel. dough, roll out a long rectangle with a little flour with thickness 0, 2 cm. I raztochih with machine for lasagna. Brush the dough with soft butter and fold in three. Sprinkle the dough with powdered sugar. At one end place the stuffing and make a roll. Brush the top with butter and make incisions. Bake 30-35 minutes in a preheated oven at 180 C. You can do some small strudel, instead of a whole. Once removed from the oven, let cool slightly strudel and then sprinkle with powdered sugar, optional mixed with cinnamon. * Mahlab or mahlepi is an aromatic spice from the seeds of varieties of cherry St Lucie Cherry. Cherry stones are broken and extracted seeds are ground. Describe the scent as a combination of bitter almond and cherry. I heard some guy woody fragrance - cinnamon and allspice sort. I tried to mix ground cinnamon and allspice flavor with cherry and almond, pretty much get this flavor. Aroma and is strong in ground state, but developed after baking. is widespread in the Mediterranean and parts of the Middle East. In Greece called μαχλέπι (mahlepi) and is used in cookies and cakes, rich yeast cakes and biscuits, the Christmas cake and Easter cake Vasilopita Tsoureki. In Cyprus called mehlepi and used in the special Easter pie with cottage cheese called φλαούνες (flaounes). In Armenia used to flavor traditional Easter bread - cheoreg. In the Middle East and Asia Minor put in breads and cookies. are becoming more popular in America and Europe, for fine flavor used in oil cakes with fresh fruit.