Syrian Date Pastry

Rania Al-ZaabiCuisinier

Ingrédients

• 3 cups all-purpose flour
  3 cup
• 5 eggs
  5 piece
• 1 1/2 cups water
  1.5 cup
• 3/4 cup vegetable oil
  0.8 cup
• 1/2 teaspoon salt
  0.5 teaspoon
• 1/2 teaspoon sugar
  0.5 teaspoon
• 1/2 teaspoon liquid vanilla
  0.5 teaspoon
• 3 cups sugar
  3 cup
• 1 1/2 cups water
  1.5 cup
• 1 teaspoon lemon juice
  1 teaspoon
• Crème Chantilly
  0
• Pistachios
  0
• Vegetable oil for frying
  0

Mesures

1. 1

   To prepare the syrup, dissolve the sugar in water and place it in a pot over heat. Let it boil until it thickens, then add the lemon juice and boil for two minutes. Turn off the heat and let it cool.

   Matériel requis:

   Marmite

   5 minutes
2. 2

   In a pot over heat, add the oil, water, salt, and sugar, and stir them together until boiling. Add all the flour at once and stir well until the dough forms a ball and does not stick to the pot. Let the dough cool completely.

   Matériel requis:

   Marmite

   5 minutes
3. 3

   Place the dough in the stand mixer and knead for 3 minutes. Then add the eggs one by one while kneading. Add the vanilla and knead for one more minute. The dough should be slightly liquid (if the dough seems dry, add one egg).

   Matériel requis:

   Pétrin

   3 minutes
4. 4

   Place the dough in a piping bag (cream bag) and shape the dough into fingers about 5 centimeters long in a wide container with deep oil, and the oil should be cold.

   Matériel requis:

   🍳

   Cream Bag

   5 minutes
5. 5

   After cutting all the dough, heat the oil and let it fry until golden brown. Do not stir until it starts to brown.

   5 minutes
6. 6

   When the date pastry turns golden, remove it from the oil and place it on a strainer, then dip it in the cold thick syrup.

   5 minutes
7. 7

   Garnish with whipped cream and pistachios, then serve.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Crème Chantillypour 100g

Énergie300 kcal

Protéines2 g

Lipides totaux30 g

Glucides3 g

Sucres ajoutés2 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques