"xerotigana" greek sweet fries

Name: "Xerotigana" Greek Sweet Fries
Cuisine: Greek
Ingredients: 2 pound(s) all purpose flour; 2 tablespoon(s) raki, tsipouro, ouzo or grappa; 1 tablespoon(s) olive oil; 1 teaspoon(s) salt; 2-3 cup(s) water; 3-4 cup(s) sunflower or corn oil; ## FOR THE SYRUP; 2 pound(s) sugar; 1 cup(s) honey; 2 cup(s) water; 1 stick(s) cinnamon; 1 cup(s) walnuts, finely ground; 1 tablespoon(s) sesame seeds

(1 RATING)

52 Pinches 2 Photos

Maria *

Athens

Updated on Jun 22, 2014

"Xerotigana" are like "Diples" only they don't contain eggs. Crisp, fried pastries, in flower buds shapes. Xerotigana are a tradition on the island of Crete given to guests at weddings and other special celebrations. A couple of months ago I was at a traditional Cretan wedding where these "Xerotigana" were given to us the guests. This is how I thought of sharing this unusual, yes labor intensive recipe but with a very pretty result. Hope you give it a try and enjoy this traditional sweet.

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prep time

cook time

method Deep Fry

yield Makes about 40 pieces

Ingredients

2 pounds all purpose flour
2 tablespoons raki, tsipouro, ouzo or grappa
1 tablespoon olive oil
1 teaspoon salt
2-3 cups water
3-4 cups sunflower or corn oil
FOR THE SYRUP
2 pounds sugar
1 cup honey
2 cups water
1 stick cinnamon
1 cup walnuts, finely ground
1 tablespoon sesame seeds

How To Make "xerotigana" greek sweet fries

Step 1

Measure flour into a large mixing bowl. Make a slight well in the centre. Pour in the raki or (other alchohol you choose), olive oil, salt and water. Knead on medium speed for about 10 minutes or until smooth,slightly hard dough forms. Cover and let rest for about 10 minutes.

Step 2

Divide dough into two pieces as large as a peach each. With a rolling pin roll out each piece about 1 inch thick. To give these sweets their pretty design, with a serated knife cut into strips 2-3cms wide & 15 cms long. Roll up each strip into the shape of a large rosebud. By using a fork it might be easier.
Step 3

Fry each rosebud in hot oil for 3-4 minutes or until lightly golden brown. Drain on kitchen paper lined plate.
Step 4

Prepare syrup by boiling sugar, honey, water & cinnamon together for 10-12 minutes. Quickly dip each rosebud in the hot syrup. Arrange on a serving platter & sprinkle with ground walnuts & sesame seeds.
Step 5

Tip: If you don't like sweets to be very syrupy like I do don't dip them in the syrup but instead drizzle the syrup on the "Xerotigana" ENJOY!!!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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