№071Sephardic Traditions
Fijuelas Fried Ribbons
Sephardic sweet fried pastry ribbons made from a thin egg-and-orange-blossom water dough, cut into long strips, coiled using a fork directly in hot oil to form a crispy scroll, and dipped in warm honey syrup.
Ingredients
What you’ll need
- Dough
- 3 large eggs
- 2 tbsp neutral oil
- 1 tbsp orange blossom water
- 1/4 tsp salt
- 2-2.5 cups flour
- Syrup
- 1 cup honey
- 1/4 cup water
- 1 tbsp lemon juice
Method
How it comes together
- 1
Knead eggs, oil, orange blossom water, salt, and flour into a firm dough. Rest covered for 30 minutes.
- 2
Warm honey, water, and lemon juice in a saucepan over low heat to make the syrup.
- 3
Roll out dough paper-thin (preferably using a pasta machine to the thinnest setting). Cut into 1.5-inch wide by 12-inch long strips.
- 4
Heat frying oil to 350°F (175°C). Spear the end of a dough strip with a fork. Place the tip of the strip in hot oil and coil the strip around the fork as it fries, forming a tight circular scroll (takes 1-2 minutes).
- 5
Drain on paper towels, then immediately dip in the warm honey syrup.
Accuracy note
Keep the dough thin and the frying color light; dark ribbons taste bitter and lose their delicate blistering.
Chef’s note
Keep the dough thinned to paper-like transparency so the scrolls cook incredibly crispy-flaky.
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