Tyroshi Honeyfingers
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cup
Flour2 tbsps
Cooking SherryDirections:
1
In a medium saucepan, whisk the 2/3 cup flour a little at a time into the cold milk so that there are no lumps
2
Add 1 tablespoon of the oil and the sherry, and cook on medium-high heat, stirring constantly, until a thick porridge forms
3
Remove the pan from the heat and continue to stir briskly to cool the mixture
4
When the porridge is lukewarm, add the egg and stir briskly until it is blended
5
Stir in the pine nuts and a dash of cinnamon and pepper
6
Stir in the remaining 3/4 cup flour to make a dough that is sticky but can still be handled
7
On a floured board with floured hands, press the dough out to a 1/2-inch-thick rectangle; cut it into finger-size strips
8
Cover the bottom of a frying pan with a layer of olive oil about 1/2 inch deep
9
Heat the oil and fry the strips of dough until they are golden brown and crispy
10
Remove the fried strips to a plate covered with paper towels to drain
11
Dip them in honey and sprinkle them with cinnamon and pine nuts
12
In a medium saucepan, whisk the 2/3 cup flour a little at a time into the cold milk so that there are no lumps
13
Add 1 tablespoon of the oil and the sherry, and cook on medium-high heat, stirring constantly, until a thick porridge forms
14
Remove the pan from the heat and continue to stir briskly to cool the mixture
15
When the porridge is lukewarm, add the egg and stir briskly until it is blended
16
Stir in the pine nuts and a dash of cinnamon and pepper
17
Stir in the remaining 3/4 cup flour to make a dough that is sticky but can still be handled
18
On a floured board with floured hands, press the dough out to a 1/2-inch-thick rectangle; cut it into finger-size strips
19
Cover the bottom of a frying pan with a layer of olive oil about 1/2 inch deep
20
Heat the oil and fry the strips of dough until they are golden brown and crispy
21
Remove the fried strips to a plate covered with paper towels to drain
22
Dip them in honey and sprinkle them with cinnamon and pine nuts