For the Syrup:

Prepare the syrup by boiling the sugar, water and lemon juice. Cut 2 millimeters from the perimeter of the kadayif. Soak them for 5 minutes in the milk, turning once. Dip the pastry dough into the beaten eggs.

Heat the oil in a frying pan and brown the kadayif. Take them out of the pan, and pour the cooled syrup over them. When they have expanded, place them on a serving dish and cover with the rest of the syrup and sprinkle with crushed nuts.