Glazing Fried pastry

As soon as the fritters (carteddate) come out of the fryer, drain and=20 dip them in the hot, diluted honey.

Dilute the honey with lemon or lime juice and heat till well liquid.

It won't take more than 2-3 TB of juice per cup of honey.

--=20 Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)

I'm curious. What does the lemon juice do for helping the honey to stay on the pastry?

.....Alan.

-- Curiosity killed the cat - lack of it is killing mankind.

Yes, plus, it cuts the cloying sweetness of the honey.

But remember the honey glaze needs to be quite hot, almost boiling.

Otherwise, nothing will stay on there, except powder sugar.

--=20 Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)

Hello. I make Italian wine pastries every year. The honey isn't really just a glaze. You want the honey to be absorbed a bit into the pastry. After you fry them, place them into a large pan (I use a 9x13 cake pan) and pour some honey over them. Move them around as you continue to add the pastries as they are done being fried. Add more honey as your pile grows. As you move them around also turn them over and sideways. You should let them sit in the honey for awhile.

If you want to build a "christmas tree" with the pastries, you really need to let them absorb as much honey as they will. The weight of the pastries added to the honey will maintain the shape of the tree.

Judy