Moroccan Honey Pastry Twists

Moroccan honey pastry twists—Fazuelos—are a traditional Purim treat that takes the place of hamantaschen in Sephardic cooking!

In a large bowl, combine the eggs, baking powder, salt, oil, and water, and mix everything with a fork. Gradually add the flour, mixing until the dough is smooth... until, at some point, you can finish kneading it by hand.

On a well-floured surface, use a rolling pin to roll the dough into a very thin sheet (1 mm). A pasta machine is best for rolling it out.

Use a pizza cutter to cut the dough into strips about 2,5 cm wide.

Heat the oil to a high temperature, then reduce the heat to low so the oil does not burn.

The trickiest part :) Catch the end of a strip of dough on a fork, lower it into the hot oil, and let it fry for a few seconds until crisp.

Turn the fork, winding the strip of dough around it, and continue frying and turning until the entire strip is curled and crisp. Make sure the “rosettes” turn light golden rather than brown.

Remove the finished rosette from the fork and place it on a surface lined with a paper towel to absorb the excess oil.

For the syrup: combine the sugar, water, honey, and lemon juice in a saucepan over medium heat. Cook everything together for about 5 minutes, stirring frequently. Place each fried rosette in the saucepan of syrup and tilt the pan so the syrup covers it completely. Quickly remove the rosette and leave it to cool on a plate.

Happy Purim!