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1
Beat eggs until frothy.
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2
Sift the flour and gradually stir into the eggs along with sugar and salt with a wooden spoon.
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3
Dough should be sticky.
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4
Turn the dough onto a lightly floured surface, dust with flour, knead lightly, divide into 2 balls.
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5
Place i ball of dough on floured surface, dust top with flour and roll out thinly.
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6
Using a pastry wheel or sharp knife, cut into strips 3/4-inch wide and 20-inches long.
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7
Have oil for deep frying heated to 400f.
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8
Take a strip of pastry and pinch the sides together at 3/4-inch intervals to form little boat-shaped depressions.
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9
On a flat surface, shape strip into a flat coil, beginning at center.
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10
Shape coil loosely and pinch pastry strip together firmly at intervals to hold shape.
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11
Repeat, until strips are used, then fry rosettes 2 at a time in hot oil.
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12
Turn to cook evenly.
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13
Pastries should be a light golden colour when cooked.
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14
Drain on paper towels.
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15
When all are cooked, place a layer of pastries on a platter and drizzle honey (from the end of a fork) into the depressions.
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16
Sprinkle with the toasted sesame seeds and dust with cinnamon.
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17
Pile more pastries on top, finishing each layer with honey, sesame seeds and cinnamon.
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18
Serve warm or cold.
