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NOTE: This
is a fritter-like pastry, deep fried and
served sprinkled with confectioners' sugar.
Beat the
eggs until fluffy, then add the salt, sugar
and rose water, beating well. Stir in the
flour to make a soft but non-sticky dough
(the amount of flour may vary a little with
the size of the eggs).
Turn the
dough onto a floured board and roll out to
the thickness of a knife blade. Cut into
half-moons using a 2- inch round cutter,
moving the cutter down the dough to form the
crescents. Pinch each crescent in the centre
so that it looks like a bow tie with an
"ear" on either side of the centre.
Heat pan of
deep oil until it reaches 370 degrees F on a
fat thermometer or a 1- inch cube of bread
browns in a minute. Fry the "ears" until
golden brown, turning over with a slotted
spoon so that they brown evenly. Drain on
crumpled tissue paper. Serve hot or cold,
well sprinkled with confectioners' sugar. |
