Chrysanthemums from Brushwood
6 servings
50 minutes
Chrysanthemums made from dough are a refined dessert with deep roots in Greek cuisine, where the art of sweet preparation has been passed down through generations. These delicate and airy dough flowers, fried in beef fat to a golden crust, impress not only with their beauty but also with their delightful taste. The chrysanthemums are thin, crispy, with a light sweetness of sugar and a subtle aroma of cognac that gives them a noble touch. They are generously dusted with powdered sugar, creating the effect of snowy petals. This dessert pairs perfectly with tea or coffee and can adorn a festive table, pleasing not only the taste buds but also the aesthetic perception.
1
Beat the eggs with sugar, add salt, cognac, and mix until a homogeneous mass is obtained.
- Chicken egg: 7 pieces
- Sugar: 70 g
- Salt: pinch
- Cognac: 50 g
2
Sift the flour into a mound in a bowl. Make a well in the center of the mound and gradually pour in the mixture to knead a stiff dough.
- Wheat flour: 630 g
3
Roll out the dough thinly, cut it into rectangles measuring 4x6 cm. Cut the short side into narrow strips 1-2 mm wide and 3 cm long. Roll the uncut side into a tube so that the strips hang freely. Place the uncut base of the chrysanthemum on a fork, dip the chrysanthemum into the fryer, and hold it on the fork until it turns golden. Then you can fully immerse the chrysanthemum in the fat.
- Beef fat: 500 g
4
Sprinkle the finished pastry with powdered sugar.
- Powdered sugar: 3 tablespoons