Ingredients:
For the Syrup:
400g sugar
420ml water
1 tsp lemon juice
For the Pastry:
2 tbsp margarine or butter, melted
150g flour
3 tbsp water
4 eggs
1/2 tsp salt
360ml olive oil
Method:
Begin with the syrup. Combine all the ingredients in a pan and heat gently until the sugar dissolves. Now bring to a boil and continue cooking until the mixture is moderately thick and syrupy. Take off the hat and set aside.
Melt the butter or margarine in a pan then stir-in the water and salt and bring the mixture to a boil. Reduce to a simmer then add all the flour in one go and stir vigourously with a wooden spoon until smooth. Continue cooking and stirring until the mixture begins to come away from the sides of the pan and comes together as a ball (typically about 6 minutes).
Take off the heat and set aside until cool. At this stage add the eggs and knead for at least 10 minutes to combine thoroughly. Add the olive oil to a pan and when hot transfer the mixture to a piping bag with a large nozzle. Pipe the batter straight into the pan, forming about 8 individual pastries. Fry gently on low heat then increase the temperature when the pastry begins to puff up and continue frying until golden.
Use a slotted spoon to remove the pastries. Drain on kitchen paper then transfer to the syrup solution. Allow to soak for 1 minute then strain away the excess syrup. Transfer to a serving plate and serve (they should be cold).
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