Gush Fil - Elephant ears

Gush Fil - Elephant ears

INGREDIENTS FOR 25 PIECES

For pasta:
• 2 yolks
• 40 ml of rose water
• 60 ml of milk
• 480 ml of white flour
• 1 Yeast sachet for sweets
• About 1l of frying oil

To garnish:
• Powdered sugar
• Cardamom finely minced at the mortar
• Finely chopped unsalted pistachios

PREPARATION
Beat the egg yolks until they become light in color. Add the rose water and milk and mix. Gradually incorporate the flour and begin to work the mass of dough that forms until it no longer sticks. Wrap the dough in a damp cloth and let it rest in the fridge for 3 hours until it swells (it is possible to shorten the leavening times by using instant baking powder). In a bowl, mix the icing sugar with the pulverized cardamom and the chopped pistachios and set aside. Roll out the leavened dough on a floured surface, first with your hands and then with a rolling pin, until you get a uniform sheet a few millimeters high. With the bottom of a cup, cut out circles from the pastry. Pinch two opposite points of the circle with your fingers, thus forming folds that recall the shape of a bow (a kind of butterfly or elephant ears). Meanwhile, heat the oil and once boiling, dip the elephant ears into it and they will immediately swell and float on the surface. Turn them over quickly until they become golden on both sides; let the excess oil absorb on a sheet of kitchen paper and once cooled sprinkle with the mixture of powdered sugar, cardamom and pistachios.

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Gush Fil - Elephant ears