Délices au Miel

Honey Delights

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is a most unusual dessert, crunchy, sweet, and light—a children’s favorite.


  • ½ pound flour
  • a pinch of salt
  • ½ cup water
  • ½ cup peanut oil
  • honey to coat the pastries


Preheat the oven to 250°. Put the flour in a large bowl, make a well in the center and add salt and water. With floured hands knead well until the dough no longer sticks to your hands. Form a ball and let it rest, covered with a towel, for 2 hours.

Oil a board or counter and knead the dough again for 5 minutes. Pull off a piece the size of a walnut. Pour a little oil in a saucer, dip in the piece of dough and place it on the oiled board. With an oiled rolling pin, roll the dough very thin and fold it in four; again roll it and fold it in four; then roll it out for the third time to a 4-inch square.

Heat the peanut oil to 350° and put in the square of pastry. Cook about 2 minutes, or until golden, turn over with tongs, and cook for a few more minutes. Place on a heated plate, spread some honey on top and keep warm in the oven. Repeat the process, piling the squares one on top of the other.