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Neulas Encanonadas (Brick Pastry Rolls with Almonds and Honey)

1 hour
In Le Roman d'Esther, written in the 14th century by Crescas du Caylar, there is a mention of a banquet held by King Ahasuerus in honor of the third year of his reign. Crescas mentions a dish called neulas encanonadas: a pastry confection in the shape of cigars.
2 cups (230 g) ground almonds
1⁄2 cup (110 g) sugar
1⁄8 tsp. bitter almond essence
1⁄4 tsp. orange blossom water
1 egg
15 brick pastry sheets (round)
1 cup (340 g) honey
1⁄4 to 1⁄2 cup (35g to 70g) toasted sesame seeds
neutral oil for frying

Maqrūt (Fried Diamonds with Dates and Walnuts)

2 hours 30 minutes
This is another type of fried honey pastry common to Jews and Muslims from Morocco.
2 1⁄2 cups medium semolina
1⁄2 tsp. salt
1⁄3 cup melted butter
5 oz dates (or date paste)
3 Tbsp. of orange blossom water
1⁄2 tsp. ground cinnamon
6 Tbsp. neutral oil
1 Tbsp. walnuts, finely chopped
1⁄2 cup water with 1 tsp. orange blossom water
neutral oil
1 cup honey (with 1 tsp. orange blossom water optional)
toasted sesame seeds to decorate

Nuegados (Orange and Honey Fried Dough)

40 minutes
This dessert is part of the culinary heritage of northwestern Spain.
3 teaspoons of olive oil
Peel of 1⁄2 lemon
Peel of 1 orange
2 cups flour
1⁄4 cup ground almonds
1⁄4 cup ground walnuts
3 eggs
1 teaspoon white wine (optional)
1 teaspoon sugar
1⁄4 teaspoon baking powder
Neutral oil for frying
For drizzle:
1 cup honey
1 teaspoon orange blossom water (optional)

Hojuelas, Fazuelos, or Fijuelas

40 minutes
This dish takes us on a long journey from Spain to Argentina. All Sephardim are familiar with these rolled thin strips of pastry that are quickly fried and deliciously covered in sugar: they are impossibly tender and will melt in your mouth.
2 cups flour
1 tsp. baking powder
3 eggs, beaten
1⁄2 cup sugar
2 tsp. water
1⁄2 tsp. salt
7 tsp. neutral oil
More neutral oil for frying
For the syrup:
1⁄2 cup water
1⁄4 cup orange blossom water
1⁄2 cup sugar
To decorate:
1⁄2 cup icing sugar
1⁄4 cup sesame seeds