Best 2 Ceciarchiata Taiglach Recipes

TEIGLACH RECIPE - (3.6/5)

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.

CECIARCHIATA TAIGLACH

Steps:

• Put the eggs, flour, and salt in a bowl and stir to make a soft dough. Turn out on a floured working surface and knead the dough 1-2 minutes. Shape it into a ball, flatten it with your hands, and sprinkle it lightly with flour.
• Roll the dough out to a rectangle about 1/4 inch thick. With a sharp knife or a pizza cutter, cut into 1/4-inch-wide strips and dredge these long strips in flour. Then cut them into chickpea-size bits, and again dredge with flour to prevent them from sticking to each other. Scoop up the bits in a large sifter to remove the excess flour.
• Heat the oil in a small saucepan or wok and fry a handful of the bits at a time until lightly golden, stirring so they are an even color. Drain on paper towels and cool. You can also bake them, one third at a time, on an ungreased cookie sheet on the middle rack of a preheated 400° oven for 7 minutes.
• Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes.
• Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes longer, stirring constantly.
• Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top. Let it settle for a few minutes. When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands. Let it cool thoroughly at room temperature. It will harden a little. Either break off pieces with your fingers or cut into 2-inch segments.