Fried Pastry Loops with Honey


Preparation info
  • Makes about


    • Difficulty


Appears in
A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

  • About

My cousin Rina is the expert at making these pastries, which are meant to be biscuity without being soggy. They can be fried then stored in an airtight container for up to 4 days before being dipped in honey and eaten. Traditionally they’re served stacked up in a big mound – make sure they’re completely cold before stacking them or they’ll stick together. Lard would traditionally have been used in the dough and also to fry the pastries, because that’s what was available, bu