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1
In a medium saucepan, bring the water, salt, and butter to a boil over low heat.
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2
Remove from the heat and sift in the flour all at once.
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3
Use a wooden spoon to stir the flour in smoothly.
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4
Return the pan to low heat and stir the paste vigorously until it holds together in one piece and the bottom of the pan is lightly filmed.
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5
Scrape the paste into a bowl and let it cool for 5 minutes.
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6
Beat in the eggs one at a time, beating smooth after each addition.
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7
To fry the sfingi, in a 4-quart saucepan, heat the oil to 350 degrees.
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8
To form the sfingi, use two teaspoons.
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9
Dip one teaspoon into the oil, then spoon up some of the dough with it.
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10
Use the other spoon to scrape the dough off the first one into the oil.
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11
Work quickly and fry six or eight sfingi at a time.
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12
Fry until the sfingi crack open and are a deep golden color.
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13
Drain on the prepared pans.
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14
Just before serving, mix the cinnamon and sugar together in a shallow bowl and roll each of the sfingi in it.
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15
Arrange the sfingi on a platter.
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16
As with all fried pastries, these are best the day they are made, but leftovers maybe kept for a while at room temperature, loosely covered with plastic wrap.
