Cypriot Daktyla Kyrion (Δάχτυλα Κυριών)

Ingredients

Equipment Needed

• •rolling pin or pasta machine
• •deep heavy frying pan, 24cm to 28cm
• •slotted spoon
• •wire rack set over a tray

Instructions

1. 1

   Make the Dough

   Put the flour and salt in a wide bowl. Rub in the oil with your fingers until the flour feels faintly sandy, then add the brandy or zivania and most of the lukewarm water. Knead for 6 to 8 minutes, adding the last splash of water only if the dough feels dry. It should be smooth, firm, and not sticky.

2. 2

   Rest the Dough

   Cover the dough and let it rest for 30 minutes. This is not idle time. Resting lets the dough relax, so you can roll it thin without it shrinking back like a stubborn curtain.

   If the room is dry, rub the dough with a few drops of oil before covering it.
3. 3

   Mix the Filling

   Stir together the chopped almonds, caster sugar, cinnamon, cloves, and orange blossom water if using. The almonds should be small enough to roll neatly but not powdered. You want a little bite inside the crisp pastry.

4. 4

   Cook the Syrup

   Combine the sugar, water, lemon juice, lemon peel, and cinnamon stick in a small saucepan. Bring to a boil, then simmer for 8 minutes until clear and lightly thickened. Stir in the honey if using, take off the heat, and keep the syrup warm.

5. 5

   Roll Thin Sheets

   Divide the dough into 4 pieces. Roll one piece at a time on a lightly floured surface into a very thin sheet, about 1mm thick, keeping the other pieces covered. Cut into rectangles about 10cm by 8cm.

6. 6

   Fill and Seal

   Place 1 heaped teaspoon of almond filling near one short edge of each rectangle. Fold the side edges in slightly, roll into a tight finger, then brush the final edge with a little water and press to seal. Pinch both ends closed. This is the method that decides the dish: a loose end leaks filling into the oil, and then the oil tastes burnt before the tray is half done.

7. 7

   Fry Until Gold

   Heat the frying oil to 170 C in a deep pan. Fry the daktyla in small batches for 3 to 4 minutes, turning gently, until pale gold and crisp. Do not take them dark. The syrup will deepen their color.

8. 8

   Dip in Syrup

   Lift the hot pastries from the oil, drain briefly, then dip them in the warm syrup for 20 to 30 seconds. Turn once, lift out with a slotted spoon, and set on a rack over a tray. They should be glossy and still crisp at the edges.

9. 9

   Cool and Serve

   Let the daktyla cool completely before serving. Stack them only once cool, or the trapped warmth softens the pastry. Serve on a platter for Christmas, weddings, or a strong coffee at the end of a feast.

Chef Tips

• •Use good almonds and toast them lightly before chopping. Liga kai kala: a few things, and good ones. The almond is the filling, not decoration.
• •A pasta machine helps if your hands tire, but don't make the dough paper-thin. It needs enough body to hold the filling without tearing.
• •Daktyla keep for 5 days in a covered tin at room temperature. Don't refrigerate them; the syrup dulls and the pastry softens.

Advance Preparation

• •The dough can be made 1 day ahead and refrigerated; bring it back to room temperature before rolling.
• •The almond filling can be mixed 3 days ahead and kept covered in a cool cupboard.
• •Fry and syrup the daktyla the day you want them crispest, though they hold well for several days.

Frequently Asked Questions

Nutrition Information

1 serving (about 55g)