| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Greek |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Honey |
| 1/2 |
c |
Sugar |
| 2 |
c |
Water |
| 1 |
T |
Grated orange peel |
| 1 |
T |
Grated lemon peel |
| 1/4 |
c |
Cognac |
| 1 1/4 |
c |
Oil |
| 1 1/4 |
c |
Vegetable shortening or |
|
|
margarine at room |
|
|
temperature |
| 1 |
c |
Sugar |
| 1 1/2 |
|
Egg yolks, beaten |
| 2 |
T |
Baking powder |
| 3/4 |
c |
Strained freshly squeezed |
|
|
orange juice |
| 1 1/2 |
T |
Honey |
| 3/4 |
T |
Cinnamon |
| 3/4 |
T |
Cloves |
| 1 1/2 |
T |
Rose water, optional |
| 8 |
c |
Cake flour |
|
|
Oil |
| 1 |
c |
Coarsely ground walnuts |
INSTRUCTIONS
HONEY SYRUP: Combine honey, sugar and water in saucepan. Bring to
boil, reduce heat and simmer 15 minutes. Remove from heat and set
aside. PASTRIES: Combine orange and lemon peels with Cognac and set
aside to marinate few minutes. Place oil and shortening in large bowl.
Add sugar and egg yolks and blend thoroughly. Blend baking powder with
orange juice and add to bowl. Add honey, cinnamon, cloves, rose water
and reserved Cognac-peels mixture. Work in flour gradually, mixing
with hands, to make fairly stiff but flexible dough. Let dough rest 15
minutes. Oil 2 or 3 baking sheets. Take piece of dough size of golf
ball and shape into cylinder about 3 inches long and 3/4-inch thick.
Place edge of teaspoon against bottom to form slight indentation,
which will help pastry absorb syrup evenly. Bake sample pastry first
to test dough. Bake at 350 degrees 30 to 40 minutes on oiled baking
sheet. Pastry should rise, not spread. If it spreads, add more flour
to dough. Adjust dough if necessary and bake all pastries as before.
To serve immediately, soak in heated Honey Syrup 5 minutes and drain.
Sprinkle lightly with walnuts. If planning to store cookies, do not
add syrup. Posted to EAT-L Digest 10 Feb 97 by "Ted D. Conley"
<[email protected]> on Feb 11, 1997.
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