Greek Fried Pastry Ribbons in Honey Syrup with Walnuts

What you need

• 480 g (3 3/4 cups) all-purpose flour, plus extra for rolling
• 6 large eggs
• 2 tbsp ouzo, or brandy
• 1/4 tsp salt
• 1 l (4 cups) mild olive oil, or sunflower oil, for deep frying
• 200 g (1 cup) granulated sugar
• 250 ml (1 cup) water
• 400 g (1 1/4 cups) honey
• 120 g (1 cup) walnuts, finely chopped
• 1 tsp ground cinnamon

Method

Restated from the original video

1. 1

   Whisk the eggs, ouzo and salt in a large bowl.

2. 2

   Add the flour in three portions, stirring until a shaggy dough forms.

3. 3

   Knead on the counter for 8-10 min, until the dough is smooth and firm. Wrap it and rest 30 min.

4. 4

   Divide the dough into 4 pieces. Roll each one on a floured counter until paper-thin, about 1-2 mm (1/16 in).

5. 5

   Cut the sheets into strips about 6 cm (2 1/2 in) wide and 30 cm (12 in) long. Keep the strips covered with a towel.

6. 6

   For the honey coating, bring the sugar and water to a boil in a saucepan and cook 3 min. Stir in the honey and simmer 5-8 min, skimming the foam, until it coats a spoon lightly. It thickens more as it cools. Keep it warm.

7. 7

   Heat the oil in a deep wide pot to 180 °C (350 °F).

8. 8

   Lower a strip into the oil and quickly twist it around two forks, folding it into a loose roll as it blisters. Fry 30-60 sec, until pale gold.

9. 9

   Lift out the diples, drain 1 min on paper towels, then dip in the warm honey mixture for 5-10 sec. Stack them on a platter.

10. 10

    Repeat with the remaining strips, then scatter the walnuts and cinnamon over the top. Let them set 15 min before serving.

Imported from costanavarino.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.