1Peel the orange in one long piece and cut the peel into julienne strips. Set aside for garnish. Squeeze the orange and reserve 3 tablespoons of the juice.
MIx together the flour, eggs and salt by hand or in a food processor for 1 minute until the dough is smooth. Cover the dough with plastic and set aside for 30 minutes.
2Lightly roll out the dough to 1 inch thick. Be careful not to squeeze out the air by flattening out the dough or it will double in size. Cut dough into 1 inch strips. Then cut crosswise into 1/2 inch strips and then cut pea sized pieces of dough.
3Heat 2 inches of oil to 375 degrees in a large pot. Fry dough in batches, do not overcrowd the pan. When golden, remove and set aside to drain on brown paper.
Combine sugar, honey and reserved OJ in a medium saucepan and cook over low heat without stirring until the honey and sugar melt and liquify. Shake pan occasionally, add the pastry balls and use a large wooden spoon to gently coat and mix. Break pastry into pieces before it cools.
4Transfer balls to an oiled dish or parchment paper. Shape the pieces into a cone on a serving dish. Garnish with orange peels.