Name: Fried Pastries with Brown Sugar Syrup
Yield: Makes 6 servings
Ingredients: 1/2 lb piloncillo* (unrefined brown sugar; sometimes called panela); 1 1/2 cups water; 4 (4- by 1-inch) strips fresh orange zest; 1 1/2 (3-inch) cinnamon sticks (preferably Mexican; sometimes called canela*); 2 cups all-purpose flour plus additional for kneading; 3/4 teaspoon salt; 1/2 teaspoon baking powder; 3/4 cup hot water; About 6 cups vegetable oil; a deep-fat thermometer

Hojuelas de Harina con Miel de Pilón

Active time: 1 hr Start to finish: 1 1/2 hr

Cooks' notes:

• Syrup can be made 2 days ahead and chilled, covered. Bring to room temperature before serving. • Pastries can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature. *Available at Latino markets, specialty foods shops, some supermarkets, and Kitchen/Market (888-468-443).

Recipe notes

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