Teiglach Recipe 365

Steps:

• Instructions Preheat oven to 375 F or 185 C Line a cookie sheet with parchment paper Using the paddle attachment, mix dough ingredient. Turn out dough on a floured board and incorporate more flour until you have a very soft workable dough. Roll out into pencil thin strips and cut into small (1/2 inch) pieces. They can be a little bigger. Teiglach puffs don't have to be perfect. Lay the pieces on the baking paper so that they don't touch and bake until they are puffed up and golden brown (about 20 minutes) Syrup In a saucepan, heat honey and sugar together and boil very gently for 3 to 5 miutes until just amber col0red. Lower the heat and stir in nuts and dough puffs tossing them with syrup and taking care not to break them. Shut flame. Prepare a lighly greased baking sheet Dip your hands in cold water. Poured the honey soaked dough puffs onto your baking sheet and mold them into pyramids. Let cool Teiglach are sticky. Store in airtight container. You can bake the teiglach first and then make syrup and assemble the next day. That's what I did.

Steps:

• Make a well of flour,salt and 1 tbsp sugar in a large bowl.
• Add oil and eggs and mix very well with wooden spoon.
• Dough will be quite elastic.
• Pinch off large egg-size pieces.
• Roll these between your hands (lightly flour if needed) until you have a piece as long as a drinking straw.
• Place on floured board and roll flat so it is~ 1 inch wide.
• Cut into 1 inch pieces.
• Place one almond and two raisins on each piece.
• Roll into a ball making sure that it is sealed completely.
• Set aside.
• In large pot bring honey,sugar and ginger to a boil.
• Drop the pieces in and reduce heat to medium.
• Cook for 35 to 40 minutes.
• Stir with wooden spoon as needed.
• Adjust your heat to maintain a slow rolling boil.
• Remove pieces from honey with slotted spoon and set aside.
• Turn heat to low, add hot water and cook down.
• Stir frequently.
• When mixture is 1/4 gone, remove from heat and return pieces to honey to coat again.
• Remove with slotted spoon to cookie sheet or flat platter to cool.
• At this time,you could sprinkle with crushed almonds (leftovers).
• The wine is for your raisins, if you wish, to plump them.
• Make sure they are drained and patted dry before using.
• If you don't use the wine this way, you can do what I do and drink it!
• The finished tayglach will be sticky and remain this way, as it should.
• You can store them in an air-tight container and they will keep nicely for several weeks.
• If you are creative, you can make a pyramid of them, sticking cut red and green candied cherries among them.