Sunday, 1 February 2015

Diples wonderful pastry folds with honey and nuts


 6 eggs
2 tablespoons orange zest 
½ cup orange juice
S/R flour (about 1 kg)
 2 tsp vanilla extract 
Corn floor for rolling dough
corn oil for frying
3 cups honey
icing sugar for dusting
coarsely cut walnuts

Lightly beat eggs, orange, orange zest and vanilla in a bowl and begin to add the flour slowly, so as to achieve a fairly stiff dough.
Divide the dough into 8 balls and leave an hour to rest, covered with plastic wrap.
After dough has rested we get each ball sprinkle with corn flour and roll it in a thinner pastry sheet as you can. It's best to use corn four to the floured surface to roll out the sheet instead of flour, so leaves open more easier . 
Cut in thin strips 
Place in a dip frypan the corn oil to heat but do not over heat. 

With a fork slide one edge of the cut stops of pastry and roll on to the fork then place very carefully in the oil and cook util it's golden and pastry has been cooked! Remove form oil and place on a tray with some kitchen paper to drain some of the oil. Continue with the rest util all are cooked. Let them cool and store in a tight lid plastic container if you do not want to eat them right away they keep well up to a week. 

To serve drizzle with a good honey and sprinkle the coarse walnuts on top

If you like instead of just the honey you can also make a syrup and dip each one then sprinkle with cinnamon and coarsely cut  nuts! Enjoy!