Greek Ladies’ Fingers (daktyla)
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OBRIGADO
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To make syrup, place 330 g (1½ cups) caster sugar, 440 ml water, 1 cinnamon quill, 2 strips of lemon rind and 1 tsp lemon juice in a saucepan over high heat. Bring to the boil and cook for 5 minutes, stirring to dissolve sugar. Reduce heat to low and simmer for 8 minutes. Allow to cool.
To make filling, mix 160 g chopped toasted walnuts in a bowl with 1 tsp cinnamon and 55 g (¼ cup) caster sugar. To make pastry, combine 500 g (3⅓ cups) flour, 1½ tbsp caster sugar, 125 ml (½ cup) peanut oil and ⅛ tsp salt in a bowl and stir to combine. Slowly add 200 ml iced water and knead to form a soft dough. Roll out to 2mm-thick and cut into 14 x 10cm squares, brush edges with eggwash.
Place 1 tablespoonful of filling in the centre of each square. Fold one end over and seal edges with a fork. Fill a large saucepan one-third full with vegetable oil. Heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop pastries into oil and fry, turning halfway, for 12 minutes or until golden. Remove with a slotted spoon and drain. While still hot, place in syrup and soak for 6 minutes, turning halfway. Drain excess syrup and sprinkle with extra chopped walnuts.
INGREDIENTES
330 g (1½ cups) caster sugar, plus 55 g (¼ cup) caster sugar
440 ml water
1 cinnamon quill
2 strips of lemon rind
1 tsp lemon juice
160 g chopped toasted walnuts, plus extra to serve
1 tsp cinnamon
Pastry
500 g (3⅓ cups) flour
1½ tbsp caster sugar
125 ml (½ cup) peanut oil
⅛ tsp salt
1 egg, lightly whisked
Adicionado por: Natália Martins
Consultada: 1326 X
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