-
1
In a large saucepan, bring the honey, water, sugar, orange zest, cinnamon stick and lemon juice to a boil.
-
2
Simmer over moderate heat until slightly thickened, 10 minutes.
-
3
Discard the zest and cinnamon stick.
-
4
In a medium bowl, using a wooden spoon, beat the eggs with the olive oil and salt.
-
5
Add the flour and stir until a stiff, shaggy dough forms.
-
6
Turn the dough out onto a work surface and knead until smooth, about 2 minutes; add more flour if the dough is sticky.
-
7
Cut the dough into 4 pieces, cover with plastic wrap and let stand for 20 minutes.
-
8
Roll 1 piece of dough at a time through a pasta machine, working your way from the widest setting to the thinnest.
-
9
Transfer the dough strip to a well-floured work surface and dust with flour.
-
10
Cut the strip into 4-inch squares.
-
11
Repeat with the remaining dough.
-
12
In a large pot, heat 2 inches of vegetable oil to 360.
-
13
Working with 8 squares at a time, roll each square into a loose cigar and drop it into the hot oil.
-
14
Fry over moderate heat, turning once, until golden and crisp, about 3 minutes.
-
15
Using a slotted spoon, transfer the pastries to a paper towellined baking sheet to drain.
-
16
Repeat until all of the dough is fried.
-
17
Rewarm the honey syrup.
-
18
Using tongs, add a few pastries at a time to the honey syrup and turn to coat.
-
19
Transfer them to a large bowl and sprinkle lightly with chopped walnuts and cinnamon.
-
20
Repeat until all of the pastries are coated.
-
21
Carefully transfer the pastries to a serving platter and pour any remaining honey syrup on top.
-
22
Serve right away.
