Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
Serves 4–8
Dietary
Vegetarian
Ingredients
- 2 oranges, 1 peeled and 1 fine zest only
- 250ml/9fl oz runny honey
- 1 cinnamon stick
- 1 lemon, juice only
- 3 free-range eggs
- 3 tbsp olive oil
- pinch salt
- 250g/9oz plain flour
- 200g/7oz walnuts, roughly chopped
- 1 tsp ground cinnamon
Method
-
Take the peeled orange and remove any pips. Roughly chop, add to a saucepan and cook until reduced to a soft pulp. Blitz in a blender or food processor.
-
Put the honey, cinnamon, lemon juice and 150ml/5fl oz water in a saucepan and cook until reduced and thickened. Stir in enough of the orange purée to add some sharpness to the sweet glaze and set aside.
-
Beat the eggs with the olive oil and salt in a bowl. Gradually work in the flour until a dough is formed. Knead for 5 minutes on a lightly floured work surface. Place in a clean bowl, cover with a tea towel and leave to rest for 30 minutes.
-
Roll the dough through a pasta machine to create thin sheets. Cut into squares.
-
Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the dough squares to the hot oil and cook until golden. Remove the pastries using a slotted spoon and transfer to kitchen paper to drain and slightly cool.
-
Brush each square with the honey glaze and sprinkle over the chopped walnuts and cinnamon. Decorate with the orange zest and serve.
