Mix all the pastry ingredients untill you have a smooth loaf, put it in the fridge for 3-4 hours.
After this time spread pastry with a rollpin and cover a round shaped pan about 8 inches diameter.
Put sugar and water into a saucepan, let it melt and caramel until gold, do not mix.
When gold add the honey and hot but not boiling milk cream, mix well and add nuts.
Let it warm a little.
Spread the shortcrust in the tin, make the edges about 1 inch tall.
Pour the filling and use pastry leftovers to make decorations.
Put them on the cake and bake at 350°C for 20-25 minutes.
The filling turns brown in minutes so look at it closely while baking.
Wait until cold to serve.
Bring water with lemon zest to a boil, when boiling remove the zest, add salt and sift flour in beating well.
Beat untill you have no lumps left.
Set aside for about 1 hour.
Heat frying oil.
The recipe I found says to form churros with a sac- a- poche or the specific "churrera" on a floured surface, then to close them in a ring shape.
I only squeezed the dough into the frying oil; dough is not that soft but you can do it without big fuss if you have a good sac- a- poche with a big star nozzle.
When the churros are gold on both sides remove them from oil, drain excess on paper towel, sprinkle with caster sugar and serve immediately with hot, thick chocolate or black coffee.