An incredibly delicate and crispy delicacy from the Polish region of Podlasie! Arrange the pastry strips into the shape of an anthill, sprinkle with raisins and poppy seeds, and drizzle with honey. Your guests will be amazed!
Ingredients
- Powdered sugar – 1 teaspoon
- 18% cream – 4 tablespoons
- Wheat flour – 500 g
- Butter – 25 g
- Honey – 2 tablespoons
- Canola oil – 1.5 liters
- Raisins – 30 g
- Salt – 2 pinches
- Poppy seeds – 1 teaspoon
- Egg – 9 pcs
Preparation
Transfer flour, salt, powdered sugar, softened butter, and egg yolks to the bowl of a stand mixer. Add 2 tablespoons of cream. Mix everything until all the ingredients are combined. Gradually add the remaining 2 tablespoons of cream while mixing.
Transfer the dough onto a floured surface or board. Knead it for a while by hand. Roll out the dough with a rolling pin to aerate it well. Fold it into a ball from time to time and roll it out again. Repeat the process for about 10 minutes. Wrap the aerated dough in plastic wrap. Place it in the refrigerator for 15 minutes.
Dust the work surface or board with a bit of flour again. Place the chilled dough on it, which you cut into slices about 2 cm thick. Roll out each slice into long strips using a rolling pin or a pasta machine. Occasionally sprinkle the dough with flour while rolling it out. Even out the edges of each rolled-out piece with a pastry wheel. Cut each piece along the center with the pastry wheel. Then, diagonally cut the dough into smaller pieces to obtain rhombuses.
Heat the oil in a deep frying pan. Drop the pieces of dough into the pan when it’s hot. Fry on both sides until golden brown. Transfer the fried pieces onto a paper towel to drain excess oil. Pour a bit of honey onto a cake platter. Arrange the larger pastry strips around the platter. Drizzle with a bit of honey and sprinkle with a pinch of poppy seeds and a handful of raisins.
Repeat the process, layering more pastry strips until you’ve used up all available pieces or until the anthill reaches a height of 0.5 m. Finally, sprinkle the top of the anthill with poppy seeds and raisins and generously drizzle with honey.
