Fried Pastries With Wine Syrup Recipes

Steps:

• Bring 2 cups of water and 6 tablespoons oil to a boil in a large pot over high heat. Remove from heat and stir in flour and baking powder until well combined. Allow to cool, 15 to 20 minutes.
• Add eggs, one by one, and then beat with an electric mixer until mixture is smooth and homogeneous.
• Meanwhile, prepare the syrup. Combine sugar and 2 cups water in a saucepan and bring to a boil over medium-high. Stir until sugar has dissolved. Remove from heat and let cool, at least 20 to 30 minutes.
• While syrup cools, heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Spoon dough into a tulumba syringe or an icing bag with a special nozzle and pipe small portions of dough into the hot oil. You can also drop spoonfuls of dough into the hot oil, but then the tulumbas won't have the traditional shape. Work in batches and fry tulumbas until golden, 5 to 7 minutes. Remove to a paper towel-lined plate. Let cool, about 10 minutes. Transfer tulumbas to a bowl and pour cooled syrup on top. Allow to soak for at least 2 hours.

Steps:

• For pears:
• Combine first 5 ingredients in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring to dissolve sugar. Add pears, reduce heat, cover and simmer until pears are tender when pierced with knife, about 20 minutes. Stir in 1/4 cup anisette. Cool pears completely in syrup. Cover; chill in syrup overnight.
• Transfer pears to medium bowl. Cover and refrigerate pears. Boil poaching liquid in heavy large saucepan until reduced to 1 cup, about 35 minutes. Mix in remaining 1 tablespoon anisette. Cover and refrigerate liquid until cold, about 4 hours.
• For pastries:
• Mix flour, 3 tablespoons sugar, aniseed and lemon peel in large bowl. Add milk, butter and vanilla and stir until dough forms. Cover dough with plastic wrap and let stand 30 minutes at room temperature. Roll dough out on lightly floured surface to thickness of 1/16 inch. Cut dough into 3 1/2 x 3/4-inch strips. Trim ends diagonally. Twist strips at center to create bow ties. (Can be prepared 1 day ahead. Place bow ties on cookie sheet. Cover tightly and refrigerate.)
• Line cookie sheet with paper towels. Heat 2 inches oil in heavy medium saucepan to 375°F. Add 4 bow-tie-pastries and cook until deep golden brown, turning occasionally, about 1 minute. Transfer to paper towels using slotted spoon. Repeat with remaining pastries in batches. Place sugar in large bowl. Add warm pastries and toss to coat.
• Arrange pears on plates. Place scoop of ice cream on one side of each plate. Drizzle poaching liquid over pears. Garnish with cookies and serve.

Steps:

• Combine all syrup ingredients in a 1-quart heavy saucepan and bring to a boil, covered, stirring occasionally until sugar is dissolved. Remove lid and boil until slightly thickened and reduced to about 1 cup, about 15 minutes. Cool syrup, then discard cinnamon sticks and zest.
• Whisk together flour, salt, and baking powder in a bowl. Add hot water, stirring until a soft dough forms. Knead dough on a lightly floured surface until smooth, 3 to 5 minutes, adding more flour as needed to keep dough from sticking. Form dough into a ball and let stand, covered with plastic wrap, 30 minutes.
• Cut dough into 12 equal pieces and roll each into a small ball. Roll out each small ball into a roughly 6 1/2- to 7-inch round (about 1/16 inch thick) with a floured rolling pin, lightly dusting dough and pin with flour as necessary to prevent sticking. Arrange rounds in 1 layer on 2 long sheets of wax paper very lightly dusted with flour.
• Heat 1 1/2 inches oil in a wide 4-quart heavy pot over moderate heat until it registers 390 to 400°F on thermometer. Brush excess flour from 1 dough round and fry, turning over once, until golden brown, crisp, and puffed in places, about 2 minutes total. Transfer with tongs to paper towels to drain. Fry remaining rounds, 1 at a time, in same manner, returning oil to 390 to 400°F before adding each.
• Serve fried pastries drizzled with syrup.

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.

Steps:

• Tie bay leaf, cloves, peppercorns, and zest together in a cheesecloth bag.
• Combine Zinfandel, kirsch, water, sugar, and cheesecloth bag in a 4-quart heavy saucepan and bring to a boil. Add fresh or frozen cherries with any juices, cinnamon stick, and vanilla bean and simmer, uncovered, until cherries are tender but still hold their shape, 3 to 4 minutes.
• Drain cherries in a sieve set over a bowl. Return cooking liquid to pan along with vanilla bean, cinnamon stick, and cheesecloth bag and boil until reduced to about 1 1/4 cups, about 12 minutes. Cool liquid slightly and discard vanilla bean, cinnamon stick, and cheesecloth bag. Transfer cherries and cooled liquid to jar and chill, covered, at least 2 hours to allow flavors to develop.