Fried Pastries With Brown Sugar Syrup Recipes

FRIED PASTRIES WITH BROWN SUGAR SYRUP

Steps:

• Combine all syrup ingredients in a 1-quart heavy saucepan and bring to a boil, covered, stirring occasionally until sugar is dissolved. Remove lid and boil until slightly thickened and reduced to about 1 cup, about 15 minutes. Cool syrup, then discard cinnamon sticks and zest.
• Whisk together flour, salt, and baking powder in a bowl. Add hot water, stirring until a soft dough forms. Knead dough on a lightly floured surface until smooth, 3 to 5 minutes, adding more flour as needed to keep dough from sticking. Form dough into a ball and let stand, covered with plastic wrap, 30 minutes.
• Cut dough into 12 equal pieces and roll each into a small ball. Roll out each small ball into a roughly 6 1/2- to 7-inch round (about 1/16 inch thick) with a floured rolling pin, lightly dusting dough and pin with flour as necessary to prevent sticking. Arrange rounds in 1 layer on 2 long sheets of wax paper very lightly dusted with flour.
• Heat 1 1/2 inches oil in a wide 4-quart heavy pot over moderate heat until it registers 390 to 400°F on thermometer. Brush excess flour from 1 dough round and fry, turning over once, until golden brown, crisp, and puffed in places, about 2 minutes total. Transfer with tongs to paper towels to drain. Fry remaining rounds, 1 at a time, in same manner, returning oil to 390 to 400°F before adding each.
• Serve fried pastries drizzled with syrup.

FRIED PASTRIES WITH WINE SYRUP

Steps:

• Make the syrup: Bring the wine, sugar, cinnamon stick, cloves, orange zest and bay leaf to a simmer in a saucepan over medium-high heat, stirring; cook until reduced to 3/4 cup, about 15 minutes. Let cool completely. Discard the bay leaf.
• Make the pastries: Whisk the flour, baking powder and salt in a bowl. Add 1/2 cup water, the egg, orange zest and juice and whisk until just combined. Transfer the batter to a plastic squeeze bottle.
• Heat 1 1/2 inches vegetable oil in a shallow pot over medium heat until a deep-fry thermometer registers 380 degrees F. Squeeze the batter into the oil into 2-inch rounds; fry, turning once, until puffed and golden, 1 to 2 minutes. Drain on paper towels. Dust with confectioners' sugar and top with pomegranate seeds and the wine syrup.

BROWN SUGAR SYRUP

Steps:

• In a small saucepan, combine the sugar, water, and vanilla. Bring to a boil, over medium heat, stirring, to melt the sugar. Cook about 1 minute. Remove the pan from the heat and let stand about 10 minutes to thicken slightly. The sauce is ready to use, or cool and store in a covered container in the refrigerator indefinitely. Reheat the syrup before using.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BROWN SUGAR APPLE PASTRIES

Steps:

• Position rack in bottom third of oven and preheat to 425°F. Unfold pastry sheet on work surface. Cut into 3 strips along fold lines. Cut strips in half crosswise. Transfer rectangles to baking sheet. Blend 2 tablespoons butter, 1/4 cup sugar, and 1/4 teaspoon cinnamon in small bowl; spread over rectangles. Bake 10 minutes. Pierce crusts with fork to deflate; continue baking until bottoms are crisp, about 6 minutes.
• Meanwhile, melt remaining 4 tablespoons butter in large skillet over medium-high heat. Add apples. Sauté until beginning to brown, about 8 minutes. Sprinkle with remaining 1/2 cup sugar, 1 teaspoon cinnamon, and lemon peel. Toss until syrup forms and apples are tender but still hold shape, about 5 minutes.
• Transfer crusts to platter. Top each with apples; drizzle with any syrup from skillet. Serve pastries warm or at room temperature with ice cream.

TULUMBA (DEEP-FRIED PASTRY WITH SYRUP)

Steps:

• Bring 2 cups of water and 6 tablespoons oil to a boil in a large pot over high heat. Remove from heat and stir in flour and baking powder until well combined. Allow to cool, 15 to 20 minutes.
• Add eggs, one by one, and then beat with an electric mixer until mixture is smooth and homogeneous.
• Meanwhile, prepare the syrup. Combine sugar and 2 cups water in a saucepan and bring to a boil over medium-high. Stir until sugar has dissolved. Remove from heat and let cool, at least 20 to 30 minutes.
• While syrup cools, heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Spoon dough into a tulumba syringe or an icing bag with a special nozzle and pipe small portions of dough into the hot oil. You can also drop spoonfuls of dough into the hot oil, but then the tulumbas won't have the traditional shape. Work in batches and fry tulumbas until golden, 5 to 7 minutes. Remove to a paper towel-lined plate. Let cool, about 10 minutes. Transfer tulumbas to a bowl and pour cooled syrup on top. Allow to soak for at least 2 hours.

BROWN SUGAR SYRUP

Steps:

• In a small saucepan, combine the sugar, water, and vanilla. Bring to a boil, over medium heat, stirring, to melt the sugar. Cook about 1 minute. Remove the pan from the heat and let stand about 10 minutes to thicken slightly. The sauce is ready to use, or cool and store in a covered container in the refrigerator indefinitely. Reheat the syrup before using.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FRIED BAKLAVA ICE CREAM RECIPE BY TASTY

Steps:

• Stack the sheets of phyllo dough on top of each other. Scoop the ice cream onto the center of the dough, then fold the edges of the phyllo over the ice cream into a tight envelope. Transfer to a plate or small baking sheet, seam-side down, and freeze for 5 hours.
• Make the rosewater syrup: In a small saucepan over medium heat, combine the sugar, water, rosewater, and lemon juice. Simmer until the sugar has dissolved and the syrup thickens slightly, 5-7 minutes. Remove the pot from the heat and let the syrup cool completely.
• Fill a large, high-walled skillet halfway with vegetable oil. Heat over medium heat until the oil temperature reaches 365°F (185°C).
• Remove the baklava ice cream from the freezer and immediately transfer to the hot oil. Fry for 1-2 minutes per side, or until golden brown. Remove from the oil and drain on a paper towel-lined plate.
• Transfer the baklava to a serving plate, pour the syrup over the top, and garnish with the pistachios. Serve immediately.
• Enjoy!