Apricot And Sesame Puffs
These nutty, fruity fried pastries are lighter and less sweet than most. Instead of being soaked in a honey syrup, the syrup is simply poured over the puffs just before they are served; the syrup is also lightened with orange juice.
INGREDIENTS:
75 G/6 oz PLAIN FLOUR
21/2 TSP SESAME SEEDS 1/2 TSP ANISEEDS, FINELY CRUSHED
2 TBSP OLIVE OIL 25 G/1 OZ uNSALTED BUTTER, MELTED
I 00 Mi./31/2 FL OZ SWEET
WHITE WINE
APPROXIMATELY 115 ML/4 FL OZ.
BEATEN EGG, FOR GLAZING
SESAME. SEEDS, FOR SPRINKLING
FLAVOURLESS VEGETABLE
Oil. FOR DEEP FRYING
SYRUP:
1 LARGE ORANGE
115 ML/4 FL OZ. CLEAR HONEY
1 TBSP WHISKY OR
BRANDY (OPTIONAL)
DIRECTIONS:
Sieve the flour into a mixing bowl and stir in the sesame seeds and aniseeds. Form a well in the centre. In a saucepan, gently heat together the olive oil, butter and wine until the butter has melted, then slowly pour into the well in the flour mixture, stirring to form a smooth dough. Turn onto a floured surface and knead lightly. Cover arid place in the refrigerator for 30 minutes.
Roll out the dough thinly and cut into approximately 6.25 cm/21/2 inch circles. Place about half a teaspoon of apricot purée on one half of each circle, brush the edges of the dough with water, then fold the uncovered halves over the filling. Press the edges well using a fork or crimping wheel, if liked, to seal. Brush the pastries lightly with beaten egg, then sprinkle with sesame seeds and pat them in lightly.
To make the syrup, thinly pare the rind from the orange, then nit into strips. Add to a small saucepan of boiling water, return to the boil then simmer for 2 minutes. Drain and rinse the rind under cold, running water. Squeeze the juice from the orange, then gently heat in a small saucepan with the honey, stirring occasionally with a wooden spoon, until the honey has dissolved. Add the brandy or whisky, if using, and the orange rind. Cover and keep warm over a very low heat.
Half fill a deep-fat frying pan with oil, then heat to 180°-190°C/350°-375°F. Fry the pastries in batches for about 3-4 minutes until golden. Using a slotted spoon, transfer to absorbent kitchen paper to drain. When all the puffs are cooked, pile them on a plate and spoon over the honey orange sauce so that all the puffs are coated with sauce.
