Dáktyla: Cypriot almond pastry fingers
Units
Temperature
Servings
Ingredients
- 400 g plain flour rounded
- 70 ml olive oil rounded
- 180 ml water rounded
- 15 ml lemon juice rounded
- 220 g almonds, toasted and ground rounded
- 80 g sugar rounded
- 6 g ground cinnamon rounded
- 10 ml orange blossom water rounded
- 500 ml neutral oil, for frying rounded
- 350 g sugar, for syrup rounded
- 300 ml water, for syrup rounded
- 1 lemon, peel rounded
Method
Method
- Simmer the 350 g sugar, the water, and the lemon peel for 6 minutes, then cool completely.
- Mix flour, olive oil, water, and lemon juice into a firm dough. Rest covered for 30 minutes. Mix almonds, 80 g sugar, cinnamon, and orange blossom water.
- Roll dough very thin and cut 8 x 12 cm rectangles. Place filling in a narrow line, fold sides in, roll into fingers, and seal with water.
- Fry at 175°C in batches for 3 to 4 minutes until crisp and pale gold. Drain briefly.
- Dip hot fingers in cool syrup for 20 seconds, drain on a rack, and rest 1 hour before serving.
Notes
- Keep the pastry thin and the filling narrow so the centre heats before the shell browns.
- For a baked version, brush with oil and bake at 190°C for 25 minutes, then syrup while hot.