Fried Cinnamon Cardamom Pastry with Honey Glaze

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Fried Cinnamon Cardamom Pastry with Honey Glaze

 

1/2 cup vegetable oil

4 lemon zest (2 by 1/2-inch strips)

2 cinnamon (2 1/2-inch sticks)

1/2 cup dry white wine

2 cups white flour

1 cup honey

3 tablespoons powdered sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

2 quarts vegetable oil -- for frying

 

TO PREPARE: Cook vegetable oil and strips of lemon

zest in a small saucepan over medium-high heat until

lemon zest is dark brown, about 10 minutes. Remove and

discard zest. Cool vegetable oil slightly, then add

cinnamon sticks. Cover the pan with plastic wrap and

let oil stand overnight. Then remove and discard

cinnamon sticks.

 

Mix this cinnamon-flavored oil, the white wine, and

the flour in a medium bowl; knead this dough in the

bowl until is smooth, about 2 minutes. Flatten the

dough into a disk, wrap it in plastic wrap, and let it

rest 30 minutes. On a lightly floured work surface,

roll the dough into a 14- by 10-inch rectangle, about

1/8-inch thick. Cut this dough rectangle into seventy

2- by 1-inch strips; cover the dough strips with a

kitchen towel and let them rest again for 30 minutes.

 

TO COOK: Bring the honey and 1/4 cup water to boil in

a small saucepan; simmer 15 minutes. Cover this honey

mixture and keep it warm. Mix confectioners' sugar and

cinnamon, cardamom in a small bowl; set this sugar

mixture aside.

 

Meanwhile, heat the oil in a Dutch oven or electric

deep fryer to 365 F. Working in batches to avoid

overcrowding, fry the dough strips until they are

golden brown, 2 to 3 minutes. Drain these fried

pastries on paper towels.

 

Dip each pastry in the honey mixture, then transfer

pastry to a wire rack to allow excess honey to drain.

Cool to room temperature, then dust pastries with the

cinnamon, cardamom-sugar. (Can be stored in an

airtight container up to 3 days.)

 

 

 

 

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