Ingredients
For the dough
6 glasses self-raising flour pinch of salt
1 glass oil
1¼ glasses lukewarm water
For the filling
3 glasses almonds, finely ground
6 tablespoons sugar
1½-2 teaspoons ground cinnamon
8-10 tablespoons rose water
For the syrup
4 glasses sugar
4 glasses water
3-4 cinnamon sticks
6-8 drops of lemon juice
4 tablespoons rose water
oil for frying
Method
To prepare the syrup, place the sugar, water, cinnamon and lemon juice in a saucepan.
Stir and place over heat. As soon as it reaches the boiling point, reduce the heat and boil for a further 5-7 minutes. Remove from heat, pour in the rose water, take out the cinnamon sticks and leave to cool.
To prepare the dough, mix the salt with flour and add the oil. Using your fingertips rub the oil into the flour until the mixture resembles fine breadcrumbs. Knead with as much water as needed to make a firm dough. Cover and leave it aside for half an hour.
To prepare the filling, mix the almonds with sugar and cinnamon and add as much rose water as needed to make a firm mixture.
Roll out the dough into thin sheets and cut each sheet into pieces of about 8x10 cm. Place some filling on each piece of pastry and roll to the shape of a finger. Press the edges firmly with a fork.
Heat plenty of oil in a medium pan. Fry the daktyla, a few at a time, over a low heat until golden brown on both sides.
Remove daktyla and dip into the syrup for about 10 seconds. Drain them in a strainer and transfer to a platter.
It makes about 140 daktyla.
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