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If you’ve ever craved a treat that beautifully combines crispiness, sweet syrup, and a delicate, melt-in-your-mouth texture, the Moroccan Sweet Fried Pastry (Fijuelas, Fazuelos, Deblas, Fejouela, Hojuelas) Recipe is exactly what you need. This beloved traditional delight showcases thin, scroll-shaped pastries fried to golden perfection and coated in a luscious honey-sugar syrup that’s fragrant with lemon peel and a hint of orange blossom or vanilla. It’s the kind of dessert that not only satisfies your sweet tooth but also connects you to rich Moroccan heritage with every bite.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients, yet each one plays a crucial role in achieving that perfect balance of texture, flavor, and appearance. From the silky dough to the sweet syrup that glazes each fried scroll, every component is essential.
- 2 eggs: They add structure and richness to the dough, creating a tender crumb.
- 5 Tbsp water: Helps bring the dough together, making it soft but manageable.
- 5 Tbsp olive oil: Adds moisture and a subtle fruity note to the pastry.
- ½ tsp baking powder: Gives a gentle lift to the dough, ensuring it’s light and airy.
- 1 tsp vanilla or orange blossom water: Brings aromatic warmth and an authentic Moroccan essence.
- 1½ cups flour: The base for the dough, providing just the right amount of gluten for elasticity.
- 2 cups vegetable oil (for frying): Needed for deep frying to achieve a crisp, golden exterior.
- 1 cup water: For the syrup, blending with sugar to create that irresistible glaze.
- 1 cup sugar: Sweetens the syrup perfectly without overpowering the delicate pastry flavors.
- 1 cup honey: Adds luxurious natural sweetness and depth to the syrup’s flavor.
- 1 lemon peel: Infuses the syrup with a bright, zesty aroma that cuts through the richness.
How to Make Moroccan Sweet Fried Pastry (Fijuelas, Fazuelos, Deblas, Fejouela, Hojuelas) Recipe
Step 1: Preparing the Dough
Start by combining the eggs, water, olive oil, baking powder, and vanilla (or orange blossom water) in a food processor. While blending, slowly add the flour until the mixture forms a smooth, firm dough. This dough must be just right – pliable enough to roll out thinly but strong enough to hold its shape when fried.
Step 2: Rolling and Slicing
Divide the dough into 4 or 5 equal portions and knead each slightly. On a lightly floured surface, roll the dough out using a rolling pin dusted with flour to prevent sticking. For the perfect thinness, feed each piece through a pasta machine on ascending settings, aiming for a delicate, paper-thin sheet. Cut these sheets into 2-inch wide strips, approximately 14 to 16 inches long, and cover them to keep from drying out.
Step 3: Frying the Pastry Scrolls
Heat vegetable oil in a pan at medium temperature, testing with a tiny piece of dough to ensure it reaches the right frying heat – it should turn pink, not dark red. Using a fork, wrap one end of each dough strip around the prongs and carefully dip it into the hot oil. As the dough blisters and fries, slowly pull the loose end of the strip in while rotating the fork, causing the dough to spiral into a beautiful scroll. Remove once golden and drain on paper towels. Repeat until all dough is transformed into these charming fried pastries.
Step 4: Preparing the Honey-Sugar Syrup
In a small pot, bring the cup of water and sugar to a boil over medium heat. Add the honey and lemon peel, letting it bubble gently to combine flavors and thicken slightly. This syrup is what gives the Moroccan Sweet Fried Pastry its signature glossy, sticky coating and warm sweetness.
Step 5: Coating and Cooling
Dip each hot fried pastry into the syrup for a few seconds, ensuring every surface is glazed. Set them out on wax paper or a wire rack to cool and allow the syrup to set, ensuring each bite is a perfect harmony of crunch and sticky sweetness.
How to Serve Moroccan Sweet Fried Pastry (Fijuelas, Fazuelos, Deblas, Fejouela, Hojuelas) Recipe
Garnishes
Traditionally, these sweet scrolls are served simply so their delicate flavors shine through. A sprinkle of finely chopped toasted almonds or a light dusting of powdered sugar adds a lovely texture contrast and extra bite. Fresh mint leaves on the side brighten the presentation and complement the syrup’s honeyed notes.
Side Dishes
Moroccan Nana tea is the quintessential pairing here. The fresh, herbal mint tea brings a refreshing balance to the richness of the fried dough and sweetness of the syrup. If you want to extend the experience, serve alongside fresh fruit or a light yogurt dip flavored with a hint of cinnamon or orange blossom water.
Creative Ways to Present
For a festive touch, arrange the pastries in a decorative spiral on a large platter, with small bowls of extra honey syrup for dipping. You can even layer them between sheets of wax paper in gift boxes for sharing with friends and family. For special occasions, drizzle melted dark chocolate over cooled pastries to add a modern twist to this classic recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Moroccan Sweet Fried Pastry in an airtight container at room temperature for up to two days. Because of the syrup coating, they tend to soften slightly over time but remain deliciously flavorful.
Freezing
To freeze, place unfried dough strips separated by parchment paper in a sealed bag and freeze for up to a month. You can fry them directly from frozen when you’re ready to enjoy. The pastry itself is best enjoyed fresh, so freezing the prepared scrolls after frying is not recommended.
Reheating
Reheat leftover pastries gently in a low oven to restore some crispness. Avoid microwaving as it can make them soggy. A quick 5-minute toast at 300°F works wonders for reviving their golden crunchiness before dipping again in fresh syrup if desired.
FAQs
Can I substitute orange blossom water for vanilla?
Absolutely! Orange blossom water is traditional and lends a unique floral note, but vanilla works beautifully and gives a cozy warmth to the dough. Both options highlight different facets of Moroccan flavor.
Is it necessary to use a pasta machine?
While a pasta machine makes rolling the dough ultra-thin easier, you can achieve similar results carefully rolling by hand. Just take your time and keep dusting with flour to prevent sticking.
Why does the dough need to be very thin?
Thin dough ensures the pastry fries quickly to a crisp without becoming dense or doughy. It also allows the syrup to soak just enough for a perfect balance of crunch and sweetness.
How do I know when the oil temperature is right?
Testing with a small dough pinch helps: it should turn a light pink when fried. Too dark or burnt means oil is too hot, and too pale means oil is not yet ready.
Can I use a different oil for frying?
Vegetable oil is preferred due to its neutral flavor and high smoking point, but sunflower or canola oil also work well for frying these pastries safely and crisply.
Final Thoughts
There’s something truly magical about Moroccan Sweet Fried Pastry (Fijuelas, Fazuelos, Deblas, Fejouela, Hojuelas) Recipe—its elegance hides behind straightforward, comforting ingredients, creating a dessert that’s both simple and extraordinary. Whether you’re sharing it over tea with friends or treating yourself on a quiet afternoon, this recipe invites you to savor a sweet moment connected to a rich culinary tradition. Give it a try—you’ll be hooked after the first crunchy, syruped bite!
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PrintMoroccan Sweet Fried Pastry (Fijuelas, Fazuelos, Deblas, Fejouela, Hojuelas) Recipe
Moroccan Sweet Fried Pastry, also known as Fijuelas, Fazuelos, Deblas, Fejouela, or Hojuelas, features thinly rolled dough strips fried to golden perfection and coated in a flavorful honey and sugar syrup. Crisp, delicate, and beautifully scroll-shaped, these pastries are a traditional Moroccan treat, perfect for serving with tea or as a sweet snack.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Frying
- Cuisine: Moroccan
Ingredients
Dough
- 2 eggs
- 5 Tbsp water
- 5 Tbsp olive oil
- ½ tsp baking powder
- 1 tsp vanilla extract or orange blossom water
- 1½ cups all-purpose flour
For Frying
- 2 cups vegetable oil (for frying, about 2 inches deep)
Syrup
- 1 cup water
- 1 cup sugar
- 1 cup honey
- 1 lemon peel
Instructions
- Dough Preparation: In a food processor, combine eggs, 5 tablespoons of water, olive oil, baking powder, and vanilla extract. Begin mixing, then gradually add flour until the dough forms a consistent and firm ball suitable for shaping.
- Divide and Knead Dough: Remove dough from processor and divide into 4 to 5 equal portions. Knead each portion briefly, then flatten them individually on a lightly floured surface using a rolling pin dusted with flour to prevent sticking.
- Roll Thinly: Pass each flattened dough portion through a pasta machine starting at the thickest setting (1) and gradually reducing thickness settings to 4 or 5 to achieve a very thin sheet of dough.
- Cut Dough Strips: Slice the thin dough sheets into strips approximately 2 inches wide and 14 to 16 inches long. Place strips on a floured surface and cover them with a cloth to prevent drying.
- Heat Oil: Pour vegetable oil into a small frying pan to a depth of about 2 inches and heat over medium temperature. Test readiness by dropping a small pinch of dough into the oil — if it turns pink, the oil is ready; if it turns red, reduce the heat.
- Fry and Shape Pastry: Holding one end of a dough strip, insert the other end between the prongs of a fork. Dip the fork and dough into the hot oil. As the dough bubbles and blisters, lift the loose end with your free hand and slowly feed the dough into the oil while rotating the fork, rolling the pastry around it to form a scroll shape. Once shaped and cooked, remove the pastry from the oil and drain on paper towels. Repeat for all dough strips.
- Make Syrup: In a small pot, combine water and sugar and bring to a boil over medium heat. Add honey and lemon peel and continue simmering gently to form a syrup.
- Coat Pastries: Briefly dip each fried pastry into the warm syrup, ensuring it’s completely coated. Remove and place on wax paper or a cooling rack to cool and allow excess syrup to drip.
- Serve: Once cooled, serve the sweet pastries alongside Moroccan Nana tea for an authentic experience.
Notes
- Use olive oil for the dough to add subtle flavor, but vegetable oil for frying due to its higher smoke point.
- Rolling the dough thinly is essential for getting the desired crisp texture and delicate layers.
- Be cautious with oil temperature—too hot oil will burn the dough before cooking fully.
- If you don’t have a pasta machine, roll the dough as thin as possible with a rolling pin.
- The syrup can be customized by adding spices such as cinnamon or orange zest for extra flavor.
- Sweet pastries are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
