Name: Fried Pastry Spirals with Honey, Sesame, and Walnuts
Cook time: 1 hr
Total time: 2 hr
Yield: Makes 10 pastries (4 to 6 servings)
Ingredients: 1 1/2 cups all-purpose flour plus additional for kneading; 3/4 teaspoon salt; 1 tablespoon raki, ouzo, or other anise-flavored liqueur; 1 tablespoon fresh lemon juice; About 4 cups extra-virgin olive oil; 1/2 cup water; 2 tablespoons finely chopped walnuts; 2 tablespoons sesame seeds; 1 cup water; 2/3 cup sugar; 1/2 cup mild honey; 2 (4- by 1-inch) strips fresh lemon zest; 2 (4- by 1-inch) strips fresh orange zest; a fluted pastry wheel (optional); a deep-fat thermometer; a long-handled metal 2- or 3-prong kitchen fork; a regular stainless-steel fork

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Fried Pastry Spirals with Honey, Sesame, and WalnutsGeorge Whiteside

For more information about forming and frying these pastry spirals, see Our Big Fat Greek Pastries.

Cooks' notes:

·To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer face down, resting other end against rim of skillet. Check temperature frequently.
·Pastries can be fried and drizzled with syrup 1 day ahead and kept, loosely covered with foil, at room temperature.
·Syrup and nut mixture can be made 2 days ahead and kept separately, covered, at room temperature.
·This frying oil can be strained through a paper-towel-lined sieve into a bowl and reused for frying one more time.

Recipe notes

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