Prep 20 mins
Cook 1 min
Posted by request. I used to love these years ago.
- 3 eggs
- 4 teaspoons caster sugar (superfine)
- 1 pinch salt
- 1 1⁄2 cups plain flour
- peanut oil or corn oil (for frying)
- warmed honey
- toasted sesame seeds
- ground cinnamon
- Beat eggs until frothy.
- Sift the flour and gradually stir into the eggs along with sugar and salt with a wooden spoon.
- Dough should be sticky.
- Turn the dough onto a lightly floured surface, dust with flour, knead lightly, divide into 2 balls.
- Place i ball of dough on floured surface, dust top with flour and roll out thinly.
- Using a pastry wheel or sharp knife, cut into strips 3/4-inch wide and 20-inches long.
- Have oil for deep frying heated to 400f.
- Take a strip of pastry and pinch the sides together at 3/4-inch intervals to form little boat-shaped depressions.
- On a flat surface, shape strip into a flat coil, beginning at center.
- Shape coil loosely and pinch pastry strip together firmly at intervals to hold shape.
- Repeat, until strips are used, then fry rosettes 2 at a time in hot oil.
- Turn to cook evenly.
- Pastries should be a light golden colour when cooked.
- Drain on paper towels.
- When all are cooked, place a layer of pastries on a platter and drizzle honey (from the end of a fork) into the depressions.
- Sprinkle with the toasted sesame seeds and dust with cinnamon.
- Pile more pastries on top, finishing each layer with honey, sesame seeds and cinnamon.
- Serve warm or cold.