For about 45 pieces
Difficulty: Difficult
Prep Time: 1 hour plus dough resting time


For about 45 pieces
Difficulty: Difficult
Prep Time: 1 hour plus dough resting time


1) 420 g hard flour, sifted with
2) 1/2 tsp baking powder and
3) 1/2 tsp baking soda
4) 60ml fresh orange juice
5) 60ml brandy or raki
6) 2 eggs plus 1 egg white, lightly beaten
7)120ml soda water
8) oil for frying

For the syrup:

1) 360g honey
2) 100g sugar
3) 120ml water
4) 1 cinnamon stick



1) In a large bowl make a well in the flour and add the juice, raki, salt, and the eggs. Mix in the flour and slowly add the soda water until you have a tough dough. Knead for about 10 minutes so that it is smooth but remains on the tough side. Cover and set aside to rest for about 1 hour.

2) Roll out the dough, a little at a time to prevent it drying, so that it is as thin as possible and about the same width overall (easily achieved with a pasta machine, if you have one). Cut the dough in squares about the size of a cocktail napkin (10 cm) or into strips 10 cm long and 5 cm wide. If you choose strips, fold them into bows or triangles.
3) Heat plenty of oil until it bubbles but regulate the heat so the pastries don’t burn and fry a few at a time. Fry them only for a few seconds and remove with tongs or a slotted spoon. Drain on several layers of paper towel, and proceed to the next batch.
4) Once all the pastry is cooked, make the honey syrup by boiling all the ingredients together until fairly thick. Take it off the heat when big bubbles start to form. Dip the cooled pastries one by one into the hot syrup, let excess drops drain over the saucepan and then place pastries on a serving platter. Sprinkle them all with crushed walnuts and/or almonds, sesame seeds, and cinnamon, and serve.


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