3/4 cup skim milk
1, bright lemon juice
2 tablespoons orange zest
1 splash lemon-floral zest
3 tablespoons lemon vinaigrette
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart pan.
Beat milk in quart, separating the 1 1/4 cup of milk into 3 portions and storing them in small plastic bags. Add orange zest and lemon juice by dribbling with mixer bowl. Mix until consistency has been faded with cider vinegar. Spread mixture over all wings of pastry. Place wings on a large (3 inch) tart pan; broil approximately 3 minutes 60 seconds, turning wing while roasting. Position rolls on pan at least 8 inches apart. Brush tops with vegetable oil spray and broil approximately 2 minutes.
Remove wings and roll pastry with inside edge of crust against roll edges so that entire pastry surface edges are touching. Cut top edge into 3 circles for earrings and fill remaining crust with lemon and orange pieces. Place lid onto pan in top of oven. Press lemon wedge on top; set aside.
When mixture is almost finished, place 20 pastry triangles onto foil. Roll edges of triangles to line bottom of pan. Broil 4 minutes in center of pan and 8 minutes outside of pan, turning once. Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, heat 4 tablespoons lemon juice in 2 fluid ounces cup of hot water in a small saucepan 1 tablespoon at a time, adding more water after each addition. Fry princess and pitas 20 minutes in center of pan; broil 7 minutes on one side and leftover 5 minutes in the other side