1. Beat eggs until frothy. 2. Sift the flour and gradually stir into the eggs along with sugar and salt with a wooden spoon. 3. Dough should be sticky. 4. Turn the dough onto a lightly floured surface, dust with flour, knead lightly, divide into 2 balls. 5. Place i ball of dough on floured surface, dust top with flour and roll out thinly. 6. Using a pastry wheel or sharp knife, cut into strips 3/4-inch wide and 20-inches long. 7. Have oil for deep frying heated to 400f. 8. Take a strip of pastry and pinch the sides together at 3/4-inch intervals to form little boat-shaped depressions. 9. On a flat surface, shape strip into a flat coil, beginning at center. 10. Shape coil loosely and pinch pastry strip together firmly at intervals to hold shape. 11. Repeat, until strips are used, then fry rosettes 2 at a time in hot oil. 12. Turn to cook evenly. 13. Pastries should be a light golden colour when cooked. 14. Drain on paper towels. 15. When all are cooked, place a layer of pastries on a platter and drizzle honey (from the end of a fork) into the depressions. 16. Sprinkle with the toasted sesame seeds and dust with cinnamon. 17. Pile more pastries on top, finishing each layer with honey, sesame seeds and cinnamon. 18. Serve warm or cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
