Moroccan Sweet Fried Pastry (aka: Fijuelas, Fazuelos, Deblas, Fejouela, Hojuelas)
Moroccan Sweet Fried Pastry is famous throughout the Sephardic world. The flaky treat is also known as Fijuelas, Fazuelos, Deblas, Fejouela and Hojuelas.
Many Sephardi Jews have their own versions. Italian Jews refer to them as “orecchie di Ammon” because they resemble the shape of the ear of Haman. Turkish Jews add brandy to the dough. Moroccan Jews eat the pastry with cinnamon and syrup. Our family tradition of dipping them in honey is closer to the Andalusian “Pestiños.”
A Labor of Love
Making Moroccan Fried Sweet Pastry is time consuming. It does take time to make the dough, roll it out and cut it into long strips. The tedious task of rolling them during the frying process also takes time. The final touch is coating them in warm honey (optional: w/lemon juice).
My grandmother and mom would make them a day or two in advance of the Purim holiday. They would roll them into the shape of a scroll while frying them. The shape symbolizes the Megillah scroll (Book of Esther) read during the holiday.
Smelling the thin dough frying and watching my mom’s hands delicately rotating the dough strips, with a fork into a scroll, bring back great memories of growing up.
We watched my mom with anticipation as she gently dipped them into a saucepan, coating them with warm honey before gently place them on a cooling rack.
My brothers and I couldn’t wait to get our hands on them. Unrolling them while eating the flaky pasty was such a treat. Licking the honey off our fingers was the grand finale.
Making fijeulas is truly a labor of love because they take so much time to make and only a few seconds to devour.
However it’s this labor of love that your family and guests will thank you for generations.
Moroccan Sweet Fried Pastry (aka: Fijuelas, Fazuelos, Deblas, Fejouela, Hojuelas)
Equipment
- Food processor
- Pasta machine
DESCRIPTION
INGREDIENTS
Dough ingredients:
- 2 eggs
- 5 Tbsp water
- 5 Tbsp olive oil
- ½ tsp baking powder
- 1 tsp vanilla (or orange blossom water)
- 1½ cups flour
- 2 cups vegetable oil (for frying)
Syrup ingredients:
- 1 cup water
- 1 cup sugar
- 1 cup honey
- 1 lemon peel
INSTRUCTIONS
Dough preparation:
- In a processor, add eggs, water, oil, baking powder, and vanilla. While mixing, add flour until the dough becomes consistent and firm.
- Remove dough from processor and divide into 4-5 equal portions. Knead the dough portions then flatten them on a lightly floured surface with a rolling pin sprinkled with flour.
- Process each portion through the pasta machine in ascending settings (from 1 to 4 or even 5) to get a very thin dough. Slice the dough into 2" wide strips, about 14-16" long. Set on floured surface and cover with a cloth.
- In a small frying pan, pour in vegetable oil (2" deep). Bring to medium heat. To test temperature, take a small pinch of dough and place it in oil. It should turn pink. If it turns red, oil is too warm and the heat should be lowered.
- Pick up one end of the dough strip and insert it between a fork prongs. Dip the fork and dough in oil. As the dough starts to blister, using your other hand, lift up the loose end of the dough and slowly feed it into oil, while the hand holding the fork, slowly rotates, wrapping the fried dough around the fork, forming a scrolled pastry. Once dough is scrolled, remove at once from oil and place on paper towel to drain. Continue process until all the dough strips are fried into scroll shapes.
To make syrup:
- In a small pot, bring water and sugar to boil over medium heat. Add honey and lemon peel. Bring to gentle boil. Dip each pastry into syrup for a few seconds, making sure to completely coat.
- Let cool on wax paper or cooling rack. Serve with Moroccan Nana tea.
Video
Notes
NUTRITION
To enjoy more Purim recipes, click here.
For more Kosher Cowboy dessert recipes, click here.
