GREEK HONEY PASTRY RECIPES

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FRIED GREEK PASTRY WITH HONEY AND NUTS RECIPE - MICHAEL ...



Fried Greek Pastry with Honey and Nuts Recipe - Michael ... image

"The woman who made the diples [fried dough] was like my grandmother—she wore a bib apron 24 hours a day," Michael Psilakis says. More Recipes by Michael Psilakis More Greek Recipes

Provided by Michael Psilakis

Total Time 1 hours 30 minutes

Yield 10 to 12

Number Of Ingredients 13

1 cup honey
1/2 cup water
1 tablespoon sugar
Two 1-inch strips of orange zest
One 3-inch cinnamon stick
1 teaspoon fresh lemon juice
3 large eggs, lightly beaten
3 tablespoons extra-virgin olive oil
Pinch of salt
1 1/2 cups all-purpose flour, plus more for dusting
Vegetable oil, for frying
1 cup chopped toasted walnuts
Ground cinnamon, for sprinkling

Steps:

  • In a large saucepan, bring the honey, water, sugar, orange zest, cinnamon stick and lemon juice to a boil. Simmer over moderate heat until slightly thickened, 10 minutes. Discard the zest and cinnamon stick.
  • In a medium bowl, using a wooden spoon, beat the eggs with the olive oil and salt. Add the flour and stir until a stiff, shaggy dough forms. Turn the dough out onto a work surface and knead until smooth, about 2 minutes; add more flour if the dough is sticky. Cut the dough into 4 pieces, cover with plastic wrap and let stand for 20 minutes.
  • Roll 1 piece of dough at a time through a pasta machine, working your way from the widest setting to the thinnest. Transfer the dough strip to a well-floured work surface and dust with flour. Cut the strip into 4-inch squares. Repeat with the remaining dough.
  • In a large pot, heat 2 inches of vegetable oil to 360°. Working with 8 squares at a time, roll each square into a loose cigar and drop it into the hot oil. Fry over moderate heat, turning once, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer the pastries to a paper towel–lined baking sheet to drain. Repeat until all of the dough is fried.
  • Rewarm the honey syrup. Using tongs, add a few pastries at a time to the honey syrup and turn to coat. Transfer them to a large bowl and sprinkle lightly with chopped walnuts and cinnamon. Repeat until all of the pastries are coated. Carefully transfer the pastries to a serving platter and pour any remaining honey syrup on top. Serve right away.

GREEK HONEY PUFFS - LOUKOUMADES - BIGOVEN.COM



Greek Honey Puffs - Loukoumades - BigOven.com image

"Loukoumades, one of my favourite Greek pastries, are sweet fritters (similar to doughnuts) that are deep fried till golden brown and served warm with a honey syrup, sprinkled with cinnamon and nuts. These light airy, crispy pastries are the perfect dessert for a celebratory meal. Just be prepared to get deliciously messy when eating these purely yummy puffs."

Total Time 2 hours

Prep Time 30 minutes

Yield 8

Number Of Ingredients 19

-- Batter --
1 (1/4 oz) packet Active dry yeast
1 tablespoon Sugar
2 cups Warm water (105-115 degrees F), divided
1 large Egg at room temperature
3 cups All-purpose flour
1/4 teaspoon Salt
1/8 teaspoon Nutmeg freshly ground
1 teaspoon Vanilla extract
Vegetable oil (preferably safflower) for frying (or, other high temperature oil)
-- Honey-Lemon Syrup --
1 cup Honey
1/2 cup Water
1/4 cup Sugar
1 tablespoon Lemon juice freshly squeezed
1 teaspoon Lemon zest grated
-- Garnish --
1 teaspoon Ground cinnamon (or 2 teaspoons) to taste
1/4 cup Walnuts finely chopped

Steps:

  • "In a large bowl, mix yeast and sugar into 1/2 cup of the warm water. When mixture turns foamy, about 5 minutes, stir in remaining 1-1/2 cups warm water along with the egg, flour, salt, nutmeg and vanilla. Mix until batter is thick but smooth. Cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 to 1-1/2 hours. (The dough should be very soft and bubbly.) In a deep fryer, large heavy pot or Dutch oven, heat 3- to 4-inches of oil to 375 degrees F. Make sure there is at least 2-inches between the oil surface and the top of the pot. While oil is heating, prepare honey-lemon syrup. Add honey, sugar, and water to a small saucepan, mix to combine and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until sugar is completely dissolved. Stir in lemon juice, lemon zest, and simmer until lightly thickened. Remove from heat and keep warm. Working in batches, slide dollops of the batter (about the size of a heaping tablespoonful each) into the hot oil, making sure not to crowd the pan. Dollops will puff up and float to the surface. Fry, turning occasionally, until pastry is a crisp, golden brown on all sides, about 3 to 4 minutes. Remove carefully with a slotted spoon and drain on paper towels. Repeat as many times as is needed. Place drained puffs on warm platter and keep warm. To serve, place 4 or 5 fried puffs into the warm honey-lemon syrup. Allow puffs to soak for about 10 to 15 seconds, remove to a small plate, dust generously with cinnamon, and sprinkle with walnuts, to taste. Or, (no dunk method) place 4 or 5 puffs onto a small plate, drizzle with warm honey-lemon syrup, dust generously with cinnamon, and sprinkle with walnuts, to taste. Loukoumades are best if eaten warm, the same day they are made. Makes about 36 to 40 puffs, or 8 to 10 servings."

Nutrition Facts : Calories 291 calories, FatContent 3.43483198169118 g, CarbohydrateContent 59.1107434156814 g, CholesterolContent 26.4375 mg, FiberContent 1.9675396114459 g, ProteinContent 6.78210500679154 g, SaturatedFatContent 0.412641791869686 g, ServingSize 1 1 Serving (161g), SodiumContent 608.350573676757 mg, SugarContent 57.1432038042355 g, TransFatContent 0.488035417040805 g

More about "greek honey pastry recipes"

GREEK HONEY PUFFS - LOUKOUMADES - BIGOVEN.COM
"Loukoumades, one of my favourite Greek pastries, are sweet fritters (similar to doughnuts) that are deep fried till golden brown and served warm with a honey syrup, sprinkled with cinnamon and nuts. These light airy, crispy pastries are the perfect dessert for a celebratory meal. Just be prepared to get deliciously messy when eating these purely yummy puffs."
From bigoven.com
Reviews 4.7
Total Time 2 hours
Cuisine Greek
Calories 291 calories per serving
  • "In a large bowl, mix yeast and sugar into 1/2 cup of the warm water. When mixture turns foamy, about 5 minutes, stir in remaining 1-1/2 cups warm water along with the egg, flour, salt, nutmeg and vanilla. Mix until batter is thick but smooth. Cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 to 1-1/2 hours. (The dough should be very soft and bubbly.) In a deep fryer, large heavy pot or Dutch oven, heat 3- to 4-inches of oil to 375 degrees F. Make sure there is at least 2-inches between the oil surface and the top of the pot. While oil is heating, prepare honey-lemon syrup. Add honey, sugar, and water to a small saucepan, mix to combine and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until sugar is completely dissolved. Stir in lemon juice, lemon zest, and simmer until lightly thickened. Remove from heat and keep warm. Working in batches, slide dollops of the batter (about the size of a heaping tablespoonful each) into the hot oil, making sure not to crowd the pan. Dollops will puff up and float to the surface. Fry, turning occasionally, until pastry is a crisp, golden brown on all sides, about 3 to 4 minutes. Remove carefully with a slotted spoon and drain on paper towels. Repeat as many times as is needed. Place drained puffs on warm platter and keep warm. To serve, place 4 or 5 fried puffs into the warm honey-lemon syrup. Allow puffs to soak for about 10 to 15 seconds, remove to a small plate, dust generously with cinnamon, and sprinkle with walnuts, to taste. Or, (no dunk method) place 4 or 5 puffs onto a small plate, drizzle with warm honey-lemon syrup, dust generously with cinnamon, and sprinkle with walnuts, to taste. Loukoumades are best if eaten warm, the same day they are made. Makes about 36 to 40 puffs, or 8 to 10 servings."
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