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A portrait close-up of Fijeula pastries in a traditional blue and white patterned bowl, drizzled with honey, surrounded by fresh lemons and cinnamon sticks on a dark background.
Kosher Cowboy

Fijuelas

A delicate, paper-thin Sephardic pastry fried into the shape of a scroll to symbolize the Megillah. Traditionally served during Purim and celebrations, these honey-dipped delicacies are a cornerstone of the Sephardic table.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 18 pastries
Course: Dessert
Cuisine: Andalusian, Moroccan, Sephardic
Ingredients Equipment Method

Ingredients
  

  • Dough:
  • 2 eggs
  • 5 Tbsp water
  • 5 Tbsp olive oil
  • ½ tsp baking powder
  • 1 tsp vanilla extract or orange blossom water
  • 1½ cups flour
  • Syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 cup honey
  • 1 lemon peel
  • Frying:
  • 2 cups vegetable oil

Equipment

  • 1 Food processor
  • 1 Pasta machine
  • 1 Small deep frying pan
  • 1 Fork

Method
 

  1. Dough Preparation: In a food processor, combine eggs, water, oil, baking powder, and vanilla. While mixing, gradually add flour until the dough becomes consistent and firm.
  2. Rolling: Remove the dough and divide into 4–5 equal portions. Knead each portion briefly, then flatten on a lightly floured surface. Process each portion through a pasta machine, moving through ascending settings (from 1 to 4 or 5) until paper-thin.
  3. Cutting: Slice the thin dough into 2" wide strips, about 14–16" long. Place on a floured surface and cover with a cloth to prevent drying.
  4. The Ritual Fry: Heat 2" of oil in a small pan to medium heat. Test temperature with a small pinch of dough; it should turn light pink. Insert one end of a dough strip between the prongs of a fork. Dip into the oil and, as it blisters, use your free hand to feed the loose end into the oil while rotating the fork to create a scroll.
  5. Finishing: Remove the fried scroll immediately to a paper towel. Bring water, sugar, honey, and lemon peel to a boil in a separate pot. Dip each pastry into the syrup to coat completely. Let cool on a rack.