Crispy pastry rolls filled with nuts and honey
Difficulty: Media
500 gr wheat flour, 2 dl. olive oil, 80 gr almonds, 80 gr pistachios, 80 gr nuts, 80 gr piñones, cinnamon ground, esdiciones, 200 gr azahar honey, 2 litres oil (to fry), grated orange skin, 1 c / t azahar water.
Preparation
We mix the flour, oil and water needed to obtain an elastic mass. Once you have rested, we will stretch it with the roller as thin as possible and cut into strips about 2 cm wide, which we will roll around the cane to cover it. Once rolled up, we'll fry it in hot oil until it's golden. We'll let it cool a little bit and remove the cane with care not to break it.
For the filling we tasted the nuts and mashed them in a mortar, except the pineapples that we will leave them whole. We put on the honey and the spices. We mix and fill in the canuts. We covered with sugar glas.
