Syrupy Fried Pastry Puffs with Nuts

PITIKAS

Pitikas are thinly rolled delicate deep-fried pastries generously drizzled with warm honey syrup infused with fragrant orange blossom water. These Rhodes-style Sephardic treats are sensational when topped with crushed almonds or pistachios, sprinkled with toasted sesame seeds, and finished with a dusting of cinnamon.

Stacked high on a platter, pitikas make a magnificent dessert served on their own or paired with a scoop of your favorite ice cream and fresh berries. Light, crisp, and irresistibly sweet, pitikas are the perfect deep-fried pastry for Hanukkah.

2 cups all-purpose flour, as needed

¼ teaspoon bicarbonate of soda

¼ cup vegetable oil (such as sunflower) plus more for deep-frying

⅔ cup water

HONEY SYRUP:

⅔ cup sugar

1 cup honey

⅔ cup water

2 strips of orange zest

1 tablespoon orange juice

1 teaspoon orange blossom water

¾ cup finely chopped almonds, for the topping

½ cup toasted sesame seeds, for the topping

ground cinnamon, for dusting

1. Sift together the flour and bicarbonate of soda in a bowl. Make a well in the center then pour in the oil and water and bring together with your hands. Knead a few times to make a firm, pliable dough, adding more flour if the dough seems sticky.

   
   

2. Roll into ¾ inch (2 cm) balls with your palms, pressing well to form smooth balls and place on an oiled tray. Cover with plastic wrap and allow to rest for 1½ hours at room temperature (I prefer, in the cold weather, to place the tray in a slightly warm oven).

   
   

3. Roll out one ball at a time with a rolling pin as thinly as possible on a work surface, rotating the dough as it is rolled to help stretch it out. The key to making perfect pitikas is to roll the dough really thin. Keep the remaining balls of dough covered with the plastic wrap.

   
   

4. Heat enough oil for deep-frying in a large pan over a medium-high heat. When the oil is shimmering but not smoking hot, slowly lower one piece of the dough into the oil and deep fry. With a large spoon, continuously scoop hot oil over the pastry to make it puff up and is crisp and pale golden brown (30-40 seconds). With a slotted spoon carefully transfer onto a paper-lined tray to drain. Repeat until all the dough is used. Reduce the heat if the oil becomes too hot.

   
   

5. Make the honey syrup: Add all the ingredients in a medium pan and bring to a boil until the sugar has dissolved. Simmer over a moderate heat stirring until slightly thickened, 5-10 minutes. Discard the zest. Set the syrup aside.

   
   

6. Gently stack the cooled pastries on a large platter. Just before serving heat the syrup again and ladle over the pitikas ensuring each pastry is covered. Sprinkle with almonds and sesame seeds, then dust with cinnamon.

Stella’s Hint: Pitikas can be made ahead and kept in an airtight container. To serve, drizzle the pitikas with the heated honey-syrup and sprinkle the topping.