Ingredients

• 2 oranges
• 1 peeled and 1 fine zest only
• 250ml/9fl oz runny honey
• 1 cinnamon stick
• 1 lemon
• juice only
• 3 free-range eggs
• 3 tbsp olive oil
• pinch salt
• 250g/9oz plain flour
• 200g/7oz walnuts
• roughly chopped
• 1 tsp ground cinnamon

Directions

• Take the peeled orange and remove any pips. Roughly chop
• add to a saucepan and cook until reduced to a soft pulp. Blitz in a blender or food processor.
• Put the honey
• cinnamon
• lemon juice and 150ml/5fl oz water in a saucepan and cook until reduced and thickened. Stir in enough of the orange purée to add some sharpness to the sweet glaze and set aside.
• Beat the eggs with the olive oil and salt in a bowl. Gradually work in the flour until a dough is formed. Knead for 5 minutes on a lightly floured work surface. Place in a clean bowl
• cover with a tea towel and leave to rest for 30 minutes.
• Roll the dough through a pasta machine to create thin sheets. Cut into squares.
• Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the dough squares to the hot oil and cook until golden. Remove the pastries using a slotted spoon and transfer to kitchen paper to drain and slightly cool.
• Brush each square with the honey glaze and sprinkle over the chopped walnuts and cinnamon. Decorate with the orange zest and serve.