Xerotigana: Honey-Dipped Spiral Pastries

25-Jun-2009

Tags: Xerotigana , Honey-dipped , Sweets , Honey , Spiral Xerotigana , Honey-dipped , Sweets , Honey , Spiral , Nuts , Nut , Pastries more less

These are quick-fried spirals of the thinnest dough and they  are dipped in a honey syrup and then sprinkled with cinnamon, walnuts, and sesame seeds. These pastries are fabulous.

Ingredients

For the dough

• 6 - 8 cups of all-purpose flour
• 2/3 cup of freshly squeezed orange and lemon juice
• 2/3 cup of olive oil
• 1 cup + 2 tablespoons of water

For the syrup

• 1 cup of sugar
• 1 cup of honey
• 1 cup of water
• 1 stick of cinnamon

For the topping

• 1/4 cup of toasted sesame seeds
• 1/4 cup of finely chopped walnuts
• 1 tablespoon of ground cinnamon
•  olive oil for frying

Method

1. Combine 6 cups of flour and all remaining dough ingredients in a large bowl or plastic tub and knead well for at least 5 minutes.
2. Add more flour as needed to make a smooth firm dough. Let rest for 30 minutes.
3. While the dough is resting, make the syrup. Bring all syrup ingredients to a boil in a large saucepan and boil for 15 minutes. Turn the heat to the lowest possible setting to keep it hot without boiling.
4. Divide the dough into equal-sized pieces, about the size of your fist. Roll out each piece of dough using the highest (thinnest) setting on a pasta machine or with a floured rolling pin, into a long strip, about 30-36 inches long and 5 inches wide, sprinkling with flour if needed to keep it dry.
5. Cut lengthwise into strips 1 inch wide using a fluted pastry wheel. Each piece of rolled-out dough should make 5 long strips.
6. Loop the long strip of dough loosely around two fingers, then three, then all four, continuing to make a loose spiral shape.
7. Drop into 2 inches of hot oil. The dough is so thin that it will puff as it fries and will tend to uncurl.
8. Place the tines of a fork in the center of the spiral and turn to keep the spiral shape. When lightly golden on all sides, remove from the oil with a slotted spoon or spatula. Let excess oil drip off and drain on paper towels. Do not stack the spirals.
9. Place one spiral at a time in the steaming hot syrup (increase heat if necessary) for 5-6 seconds on each side. Remove with a slotted spoon and place on a serving platter.
10. Combine walnuts and cinnamon. Sprinkle with a little of the walnut and cinnamon mixture, followed by the sesame seeds.
11. Layer spirals on top, sprinkling each with the toppings.

(Source: greekfood.about.com)

(Image source: z.about.com/d/greekfood/1/0/W/F/xerotigana_499.jpg)

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