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Xerotìgana

Ingredients

  • 1 kilo all purpose flour
  • 2 tablespoons honey
  • 1 egg
  • 1 water glass sugar
  • 1 cup milk
  • Sesame seeds
  • 1/2 cup tsikoudià
  • 1 glass water
  • Olive oil (for frying)
  • Cinnamon

Preparation

In a large bowl, mix the flour with some water, the egg, the milk, the tsikoudia and knead into a firm dough. Let it rise for 1-2 hours. Then, roll out very thin pastry sheets, cut it into strips of 2-4cm in width, fold it into different shapes and fry it in hot oil. Make sure that the pastry sheet has acquired a golden and not a brown colour. Remove the xerotigana, place them on a paper towel and allow the oil to drain off.

Next prepare the syrup (for 10-15 xerotigana) as following:

Combine the water and the sugar in a skillet, stir constantly and boil for 10-15 minutes, until the mixture sets. Remove from heat, add the honey and stir constantly, so that it does not stick. Afterwards, insert a toothpick in each xerotigano, dip them into the syrup and let them soak for 1-2 minutes. Arrange them on a platter and sprinkle lightly with sugar and cinnamon. If you wish, add some browned sesame seeds. Make sure that the oil in the frying pan covers the xerotigana, so that they are deep-fried.