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| Ingredients | |
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Preparation
- Put the flour into a basin and make a hole in the middle. Put the juice, the oil, the water and the salt in the hole and make an elastic dough. Then leave it for two hours.
- Split it in two pieces and open them to thin puff pastries upon a floury surface. Cut them into thin ribbons with a round tool.
- Put the oil inside a frying pan until it burns.
- Sink a fork in the oil and wrap a pastry ribbon around it until it looks like a snail. Do the same for all the ribbons and put them into the pan.
- Raise down the cooker a little bit and turn the ribbons around after a while so they can be fried in both sides.
- When they get browned take them out and place them on a absorptive towel.
- Boil the syrup and when it gets ready, place a little of it on the kserotigana. Then you can powder them with the sesame, cinnamon and walnut.
Bon apetit!
Tags: Chania, cretan food, heraklion, holidays in crete, info, kserotigana