Christmas Divine Sweet
- Ingredients
5 cups of good quality soft flour (plus extra for dusting) - 30 grams of quality cooking butter
- 4 whole eggs
- A pinch of salt
- Coarsely chopped toasted walnuts
- Toasted sesame seeds
- Coarsely chopped almonds
- Cloves
- Cinnamon
- Juice of 2 large oranges
- 1.5 kg of quality honey
- 1.5 liters of olive oil (for frying)
Preparation
Make the Dough:
Sift the flour into a large bowl. Add the butter and rub it between your hands until well combined with the flour, creating a crumbly texture. Gradually add the eggs, salt, and orange juice little by little, mixing as you go. Depending on the flour and juice, you may need a bit more liquid or flour to form a soft, pliable dough. Knead well until smooth.
Rest the Dough:
Divide the dough into balls. Roll out one ball at a time, covering the rest with a towel to prevent drying and becoming tough. Let the dough balls rest for 15 minutes before rolling.
Roll and Shape:
On a marble or wooden board, roll each ball as thin as possible, dusting with flour regularly to prevent sticking. Cut the rolled dough into long strips, then cut these strips into smaller rectangles. Pinch the center of each rectangle to form a bow shape, or twist into round shapes resembling wreaths or rosaries.
Fry:
Heat the olive oil in a wide pan. Fry a few pieces at a time to avoid sticking, turning them until golden and crisp. Remove with a slotted spoon and drain on absorbent paper.
Honey Soaking:
In a wide pot, gently heat the honey with a little water until it boils. Using a slotted spoon, dip the fried bows into the hot honey in small batches. Quickly remove them to prevent them from becoming too soft.
Finishing Touch:
Arrange the honey-coated sweets on a plate in small mounds. Sprinkle each piece generously with toasted sesame seeds, chopped walnuts, almonds, cinnamon, and cloves.
Notes
This recipe yields a large batch of sweets.
The honey-soaked pastries keep well and can be prepared a day in advance.
This festive treat combines crisp, honeyed pastries with the warm flavors of nuts and spices, making it a perfect indulgence for Christmas celebrations.
Sources
- Photo by Chef Telemachus/Ithaca
- Recipe by Loukia Deftereou, Platrithias Ithaki