XEROTIGANA (CRISPY FRIED PASTRIES)
By Irini Tzortzoglou
Xerotigana (Crispy fried pastries) in a honey and cinnamon syrup served with candied soured cherries, crushed walnuts and cinnamon ice cream
Makes approx. 10 pastries
For the cinnamon ice cream
130 ml full fat milk
130 ml double cream 1 cinnamon stick
55 g sugar
60 g egg yolks pinch of salt
1tbps of cinnamon powder
Place the milk, cream, a pinch of salt and the cinnamon stick in a saucepan and bring to the boil. Remove from the heat and let it infuse for 30 minutes.
In a bowl, beat the sugar and eggs till pale and creamy in consistency. Warm up the milk and cream mixture, strain and add slowly to the egg and sugar mixture mixing well. Return to the saucepan and keep stirring over low to medium heat till the mixture coats the back of a spoon.
A few crushed walnuts Powder cinnamon
Mix all the ingredients in a bowl and kneed till a smooth dough has been formed. Cover with a clean towel and rest for 30 mins. Put a single crispy pastry or two depending on size on a plate, sprinkle with cinnamon powder, crushed walnuts, a quenelle of cinnamon ice cream and a few soured cherries and a sprinkling of their syrup.
The fiished Xerotigana, finished off with cinnamon ice creaml