Fried Pastry Spirals With Honey Sesame And Walnuts Recipe Epicuriouscom Recipes

FRIED PASTRY SPIRALS WITH HONEY, SESAME, AND WALNUTS

Steps:

• Stir together flour and salt in a bowl, then make a well in center and add raki, lemon juice, 3/4 teaspoon oil, and water. Stir until a soft dough forms. Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour.
• Bring water, sugar, honey, and zests to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer 5 minutes. Cool syrup.
• Halve dough. Roll out 1 half into a roughly 18- by 11-inch (paper-thin) rectangle on floured surface with a floured rolling pin, rotating rectangle and turning over occasionally and dusting with just enough flour to keep dough from sticking. Cut rectangle lengthwise into 5 (2-inch-wide) strips using pastry wheel or a sharp knife, then transfer strips to a dry kitchen towel dusted with flour, gently stretching strips to 20 inches as you transfer them. Roll out remaining dough and make 5 more strips in same manner.
• Heat 1 inch oil in a deep 12-inch heavy skillet until it registers 375°F on thermometer (see cooks' note, below). Working with 1 strip at a time, carefully slip one third of strip into hot oil (holding rest of strip aloft in one hand), then, using your other hand, hook end of strip (in oil) between tines of long-handled fork. Rotate fork, tilting it upright to be perpendicular to skillet and wrapping dough into beginning of spiral. As dough in oil begins to puff, continue to gradually lower uncooked part of strip into oil, rotating fork to wrap pastry around fork in a loose spiral (this will take about 30 seconds total). Using regular fork, gently hold end of strip against spiral. Turn spiral over using both forks and fry until pale golden, about 30 seconds more. Transfer spiral to paper towels to drain. Fry remaining 9 strips in same manner. (Return oil to 375°F between spirals.)
• Toast walnuts and sesame seeds in a dry small skillet over moderately low heat, stirring constantly, until seeds are golden, about 3 minutes. Transfer to a bowl to cool.
• Reheat syrup until warm, then discard zests. Arrange spirals on a large platter and drizzle syrup over them, then sprinkle with walnut mixture.

FRIED BRIE WITH NUT CRUST

Steps:

• Freeze Brie for 30 minutes. Finely chop all nuts and sesame seeds in food processor. Transfer to medium bowl. In another medium bowl, whisk eggs and cream to blend. Remove cheese from freezer. Dip each wedge into egg mixture and then into nut mixture, turning to coat and pressing gently to adhere. Transfer to plate; cover with plastic and refrigerate until very cold, at least 45 minutes. (Can be made 6 hours ahead. Keep refrigerated.)
• Pour enough peanut oil into heavy large skillet to reach depth of 1 1/2 inches. Heat over medium-high heat to 350°F. Working in 2 batches, fry Brie until deep golden brown, turning occasionally with metal spatula, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Serve with purchased jalapeño jelly and baguette slices.

HONEY-NUT SWIRLS

Steps:

• On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle., In a small bowl, combine the walnuts, pistachios, brown sugar, butter, honey, cinnamon and salt. Spread over pastry to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side. Cut into 1/2-in. slices., Place 2 in. apart on parchment-lined baking sheets. Brush with cream and sprinkle with sugar. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

SWISS HONEY-WALNUT TART

Steps:

• Stir 1/3 cup cream, honey and butter in small saucepan over medium heat until butter melts. Set aside. Stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns golden, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes. Remove from heat. Add warm cream mixture (mixture will bubble up). Stir over very low heat until smooth. Add vanilla. Chill uncovered until cold, about 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)
• Roll out 1 pastry sheet on floured surface to 11-inch square. Using 10-inch-diameter cake pan bottom as guide, trim to 10-inch round. Transfer to ungreased baking sheet. Roll out second pastry sheet to 11-inch square. Using 11-inch-diameter tart pan bottom as guide, trim to 11-inch round. Using fork, score design on 11-inch round; cut out small hole from center.
• Mix nuts into cold caramel. Brush beaten egg in 1-inch border on pastry on baking sheet. Spread filling over pastry, mounding in center and leaving 1-inch border. Cover with 11-inch round. Press to seal. Fold edge of bottom pastry over top pastry. Seal edge tightly. Mix 1 tablespoon cream and yolk into remaining beaten egg. Brush top of tart with egg mixture. Chill tart on baking sheet 1 hour.
• Preheat oven to 400°F. Bake tart until golden, about 25 minutes. Cool. (Can be made 8 hours ahead.)

CHINESE FRIED WALNUTS

Steps:

• Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl, and toss with sugar while still hot until well coated.
• Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately. Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. Toss nuts before each batch, and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt, and break apart when cool.