Fried Greek Pastry with Honey and Nuts - honey

Method

• In a large saucepan, bring the honey, water, sugar, orange zest, cinnamon stick and lemon juice to a boil.
• Simmer over moderate heat until slightly thickened, 10 minutes.
• Discard the zest and cinnamon stick.
• In a medium bowl, using a wooden spoon, beat the eggs with the olive oil and salt.
• Add the flour and stir until a stiff, shaggy dough forms.
• Turn the dough out onto a work surface and knead until smooth, about 2 minutes; add more flour if the dough is sticky.
• Cut the dough into 4 pieces, cover with plastic wrap and let stand for 20 minutes.
• Roll 1 piece of dough at a time through a pasta machine, working your way from the widest setting to the thinnest.
• Transfer the dough strip to a well-floured work surface and dust with flour.
• Cut the strip into 4-inch squares.
• Repeat with the remaining dough.
• In a large pot, heat 2 inches of vegetable oil to 360.
• Working with 8 squares at a time, roll each square into a loose cigar and drop it into the hot oil.
• Fry over moderate heat, turning once, until golden and crisp, about 3 minutes.
• Using a slotted spoon, transfer the pastries to a paper towellined baking sheet to drain.
• Repeat until all of the dough is fried.
• Rewarm the honey syrup.
• Using tongs, add a few pastries at a time to the honey syrup and turn to coat.
• Transfer them to a large bowl and sprinkle lightly with chopped walnuts and cinnamon.
• Repeat until all of the pastries are coated.
• Carefully transfer the pastries to a serving platter and pour any remaining honey syrup on top.
• Serve right away.