Ingredients 4 cup all-purpose flour 2 small unwaxed oranges (juice and zest) 2 pinches baking soda 1/4 cup olive oil or sunflower oil 3 tbsp brandy 1/2 cup water (approximately) Mild olive oil or sunflower oil, for frying FOR THE SYRUP COATING 1½ cup thyme honey from Paros 1/2 cup water 1/2 tbsp cinnamon 1/2 tsp clove Plenty of coarsely chopped walnuts or toasted sesame seeds, for sprinkling Equipment Pot Rolling pin TAGS DESSERTS FLOUR LOW BUDGET EGG FREE LENTED FOOD VEGETARIAN CHRISTMAS GREEK Ingredients 4 cup all-purpose flour 2 small unwaxed oranges (juice and zest) 2 pinches baking soda 1/4 cup olive oil or sunflower oil 3 tbsp brandy 1/2 cup water (approximately) Mild olive oil or sunflower oil, for frying FOR THE SYRUP COATING 1½ cup thyme honey from Paros 1/2 cup water 1/2 tbsp cinnamon 1/2 tsp clove Plenty of coarsely chopped walnuts or toasted sesame seeds, for sprinkling Instructions Place all the ingredients in a bowl and knead until you have a pliable dough. If needed, add a few drops of water to achieve the right texture. Let the dough rest for about 30 minutes. Cut pieces of dough and roll out very thin sheets with a rolling pin on a floured surface. Using a pastry wheel, cut into strips about 2 cm wide and 20 cm long. FRYING Heat sunflower oil in a wide, deep pot over medium-high heat. With a large fork, take one strip of dough from the edge, twist it, and wrap it around the fork’s prongs. Dip it into the hot oil. At the same time, quickly roll the strip around the fork. It will take on the shape of a rose, form bubbles, and release easily from the fork. Fry all the pastries in the same way. Drain them on absorbent paper. SYRUP In a saucepan, gently warm the honey with the water, without bringing it to a boil, and add the cinnamon and clove. Dip the cooled pastries one by one into the syrup. Coat them well on all sides, then transfer to a platter. Sprinkle generously with chopped walnuts and serve. Tips They stay crisp for many days if protected from moisture in an airtight container. You may use bread flour or all-purpose flour. Brandy, souma (a Parian spirit), or ouzo will enhance the aroma of the dough and make it crisper and more delicate. Orange juice and zest give a unique flavor. Alternatively, you can use only water instead of juice. Serve with warm (thin) honey, toasted sesame seeds, and finely chopped walnuts. Always sprinkle with cinnamon. The dough must rest, covered, for at least 30 minutes. They do not rise since there is no yeast. Roll out the sheets very thinly, almost translucent, using minimal flour on the surface. You may shape them however you like. Always fry in a deep pot. In Paros, they are always fried in olive oil. After frying, place them on absorbent paper to drain. If the fork method feels too difficult, simply shape the strips by pinching them or twisting them into little bows. TAGS DESSERTS FLOUR LOW BUDGET EGG FREE LENTED FOOD VEGETARIAN CHRISTMAS GREEK
