Soutzoukos is made from palouze and is a very popular traditional sweet in Cyprus.
When the palouze begins to harden, then a two metre string covered with almond or walnuts is dipped into the pot with the palouze. Each string is dipped about 2- 3 times, leaving a few minutes in between in order to let the mixture dry.
The next day the strings are dipped in again 3-4 times as the previous day. The process continues for four days, this way there are many layers on each string. Once the process is complete the soutzouko is left to dry for about twenty days.