Served during Purim, Yom Kippur, weddings and other occasions and holidays, this Moroccan pastry is a favorite. "Fejouela" also called "Pajouela" may likely be a mispronunciation of the word Fadoello. The participation of the little girls of the family was always welcome at the confection of this delicate and time-consuming pastry. Our task was to roll the dough until it was almost paper-thin then spread it on sheets to dry. Afterwards using serrated bronze rollers we cut ribbons of dough that we carefully handed over to the "person-in-charge" of the frying pan. We watched in awe as her hand cleverly scrolled the strips of dough into roses that we eagerly dipped into the syrup, then gently piled on a serving tray into a pyramid. - Deanna Amar Pool
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.