Pastry Twists with Spiced Sugar-Honey Glaze

Name: Pastry Twists with Spiced Sugar-Honey Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 0 teaspoons (generous) active dry yeast; 355 milliliters all purpose flour; 118 milliliters dry white wine, room temperature; 1 Tbsp ground cinnamon; 1 teaspoons ground nutmeg; 237 milliliters honey; 20 servings Extra-virgin olive oil (for frying); 237 milliliters powdered sugar; 0 teaspoons (generous) salt; 59 milliliters lard, cut into 1/2-inch cubes, room temperature

You can never have too many hor d'oeuvre recipes, so give Pastry Twists with Spiced Sugar-Honey Glaze a try. Watching your figure? This dairy free and vegetarian recipe has 128 calories, 1g of protein, and 2g of fat per serving. This recipe serves 20. Head to the store and pick up olive oil, lard, ground nutmeg, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Whisk flour, salt, and yeastin medium bowl to blend well.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add lardand rub in with fingertips until mixtureresembles coarse meal. Make well incenter of mixture and pour wine into well.Stir with fork until shaggy dough forms.Gather dough together and turn out ontolightly floured work surface. Knead doughuntil smooth and elastic, adding warmwater by teaspoonfuls if dough is dry,about 10 minutes.

Ingredients you will need

Dough

Wine

Dry Seasoning Rub

Line large baking sheet with parchmentpaper.

Equipment you will use

Baking Sheet

Roll out dough on lightly flouredsurface to 1/8-inch thickness. Using flutedpastry wheel, cut dough into 1 1/4-inch-wideby 4-inch-long strips. Gently twist eachstrip in center, forming bow.

Ingredients you will need

Dough

Roll

Place pastrytwists on prepared baking sheet. Rerolldough scraps to 1/8-inch thickness and cutout additional strips. Twist strips and placeon prepared baking sheet.

Equipment you will use

Baking Sheet

Pour enough olive oil into largesaucepan to reach depth of 1 1/2 inches.Attach deep-fry thermometer to side ofpan with bulb submerged in oil; heat oil to360°F. Working in batches, fry dough twistsin oil until golden on all sides, turningoccasionally, 2 to 3 minutes. Using slottedspoon, transfer fried pastries to papertowels to drain. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight atroom temperature.

Ingredients you will need

Olive Oil

Dough

Cooking Oil

Equipment you will use

Kitchen Thermometer

Lineanother large baking sheet with parchmentpaper. Bring honey to simmer in mediumsaucepan.

Ingredients you will need

Honey

Equipment you will use

Baking Sheet

Remove from heat. Cool until justwarm.

Whisk powdered sugar, cinnamon,and nutmeg in medium bowl to blend.

Ingredients you will need

Powdered Sugar

Cinnamon

Nutmeg

Equipment you will use

Whisk

Bowl

Working with 1 fried pastry at a time,dip pastry into warm honey. Lift pastryand shake gently, allowing excess honey todrip back into pan.

Ingredients you will need

Honey

Dip

Equipment you will use

Frying Pan

Roll pastry in powderedsugar mixture to coat.

Ingredients you will need

Roll

Place on preparedbaking sheet. Arrange pastries on platter.

For the best results, dipthe pastry twists in a mild-flavored honey,such as orange blossom. An assertivelyflavored honey will overwhelm the pastryand the spiced powdered sugar.

Ingredients you will need

Powdered Sugar

Orange

Honey

Finish the meal with aglass of Moscato, a sweet white wine. Donatellarecommends the 2007 Rivera "Piani di Tufara"Moscato di Trani, Dolce (Italy, $15). The wine'sspicy raisin notes are complemented by bitteralmond flavors and an apricot finish. If that bottleis unavailable, try the 2008 Michele Chiarlo Nivole

Ingredients you will need

White Wine

Apricot

Wine

Raisins

Moscato D'Asti (Italy, $16), a sparkling Moscatowith stone-fruit flavors.

Ingredients you will need

Moscato Dasti

Fruit

To avoid coating yourfingers in the sticky glaze, use one hand fordipping the pastry twists in honey and theother for rolling the pastry in the powderedsugar mixture.

Ingredients you will need

Glaze

Honey

Bon Appétit