Fried Pastry Spirals With Honey Sesame And Walnuts Food

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.

CHOCOLATE SPIRALS RECIPE BY TASTY

Steps:

• Roll out the puff pastry on a lightly floured surface to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
• Use a spatula to spread the chocolate hazelnut spread over half of the pastry. Fold other half of the pastry over the chocolate spread.
• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
• Slice lengthwise into twelve ½-inch (1 cm) wide strips.
• Hold the top of a strip with one hand and use your other hand to twist. Once the twist goes all the way up the strip, roll into a tight spiral. Repeat with the rest of the strips.
• Transfer the spirals to the prepared baking sheet and brush with egg wash.
• Bake for 12 minutes, or until golden brown.
• Enjoy!

FRIED HALLOUMI WITH HONEY AND WALNUTS

Steps:

• Heat oil in a heavy skillet over medium heat.
• Add the halloumi and brown well on all sides, about 2 minutes per side.
• Remove to a serving platter or bowl and top with honey and roasted walnuts. Garnish with chopped fresh mint, if desired.

SPIRAL FRITTERS WITH HONEY

Steps:

• Place flour, baking powder, sugar, and salt in a large bowl; whisk to combine. Make a well in center, and add eggs, ouzo, olive oil, orange juice, and 2 tablespoons honey. Lightly mix with a fork until dough is smooth and no longer sticky. (Add more flour if needed.)
• Turn dough out onto a lightly floured surface. Knead until dough is smooth, 10 to 15 minutes. (Alternatively, fit a mixer with a dough hook, and knead 8 to 10 minutes.) Cover dough with plastic, and let stand 30 to 60 minutes.
• Divide dough into 8 pieces. Using a rolling pin, flatten 1 piece, rolling from the center outward, easing the pressure when the pin is close to the edge, until slightly thinner than the widest setting on a pasta machine. Dust lightly with flour, then feed through a pasta machine on the widest setting (#1), supporting both ends of the sheet with your palms to keep it flat; repeat twice. Turn dial to next narrower setting. Pass dough through twice. Continue to roll dough twice through each ever-finer setting, until thin (#5). Repeat with rest of pieces.
• With a fluted pastry cutting wheel, cut each sheet of dough into strips that are 20 inches long and 1 inch wide.
• Heat vegetable oil in a medium saucepan until it registers 350 degrees. Wrap end of 1 strip of dough around index and middle fingers, pinching end to create a loop of dough with a long tail. Wrap tail around 3 fingers, then around 4 fingers. Pinch end against spiral. Gently drop spiral into hot oil, and cook, turning once, until golden brown and puffed, about 2 minutes. Transfer to paper towels to drain. Repeat.
• Transfer fritters to a serving dish, and pour remaining 6 cups honey generously over top. Sprinkle with cinnamon and walnuts. Serve warm or at room temperature.