Balah Isham Deep Fried Cream Puffs Pastry
Delight your taste buds with Balah Isham, a delectable deep-fried cream puff pastry soaked in aromatic syrup. This Middle Eastern dessert combines a golden, crispy exterior with a soft, airy center, making it an irresistible treat for any occasion. The recipe starts with a simple choux pastry dough, fried to perfection and then drenched in a luscious syrup infused with orange blossom or rose water for a fragrant finish. With just a few pantry staples like flour, butter, sugar, and eggs, along with the mesmerizing allure of citrusy and floral notes, this dessert is both easy to make and utterly indulgent. Perfect for festive gatherings or as a show-stopping finale to any meal, these syrup-coated pastries are best served warm for maximum enjoyment!
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Ingredients
- 250 ml Water
- 100 g Unsalted butter
- 130 g All-purpose flour
- 0.25 tsp Salt
- 3 large Eggs
- 1 L Vegetable oil
- 200 g Sugar
- 120 ml Water (for syrup)
- 1 tsp Lemon juice
- 1 tsp Orange blossom water or rose water
Directions
Step 1
Prepare the syrup first to allow it time to cool. In a small saucepan, combine the sugar, water (120 ml), and lemon juice. Place over medium heat and cook until the sugar dissolves and the mixture thickens slightly (about 8-10 minutes). Remove from heat and stir in the orange blossom water or rose water. Set aside to cool.
Step 2
In a medium saucepan, combine 250 ml water, the butter, and salt. Bring the mixture to a boil over medium heat.
Step 3
Reduce the heat to low and add the flour all at once. Stir continuously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan (about 2-3 minutes).
Step 4
Remove the saucepan from the heat and allow the dough to cool slightly (about 5 minutes).
Step 5
Beat the eggs in one at a time, mixing thoroughly after each addition, until the dough becomes smooth and glossy.
Step 6
Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 180°C (350°F).
Step 7
Transfer the dough to a piping bag fitted with a large star nozzle. Pipe small pieces of dough (about 2-3 cm long) directly into the hot oil, using scissors to cut off each piece. Fry in batches to avoid overcrowding.
Step 8
Fry the pastries until they are golden brown and puffed, about 5-6 minutes per batch. Turn them occasionally to ensure even cooking.
Step 9
Using a slotted spoon, remove the pastries from the oil and place them on a plate lined with paper towels to drain excess oil.
Step 10
While still warm, immerse the fried puffs into the cooled syrup, coating them completely. Allow them to soak for a few seconds before transferring them to a serving platter.
Step 11
Serve immediately, and enjoy your crispy, syrup-coated Balah Isham pastries!
Nutrition Facts
| Serving size | (1913.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9795.2 |
| Total Fat 985.6g | 0% |
| Saturated Fat 181.1g | 0% |
| Polyunsaturated Fat 568.1g | |
| Cholesterol 779.4mg | 0% |
| Sodium 829.0mg | 0% |
| Total Carbohydrate 299.8g | 0% |
| Dietary Fiber 3.6g | 0% |
| Total Sugars 200.5g | |
| Protein 33.0g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 140.6mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 376.9mg | 0% |
Source of Calories