| 1 |
For the syrup, place the sugar and lemon juice in a large saucepan, add 1-3/4 cups water, and bring to a boil. Simmer for 15 minutes until thickened slightly. Allow to cool. |
| 2 |
For the pastry, heat 1-3/4 cups water in a saucepan and add the butter, a pinch of salt, and the sugar. Bring to a boil and, stirring rapidly, add the flour. Stirring continuously, simmer for 10 minutes, then turn off the heat, and allow to cool. When cool, knead with the eggs. |
| 3 |
Put a little dough at a time into a large piping bag fitted with a 1/2 inch star or plain piping nozzle, and pip lengths of pastry about 2 inches long onto waxed paper. |
| 4 |
Place the pastries in a skillet with some olive oil. Heat the oil but do not stir. When the pastries harden on one side, turn them over and fry on the second side until golden. Drain, place in a serving dish, pour the cold syrup over the pastries, and sprinkle with the chopped pistachios. |
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