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Moroccan Sweet Fried Pastry (Fijuelas, Fazuelos, Deblas, Fejouela, Hojuelas) Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://justsosavory.com/moroccan-sweet-fried-pastry-fijuelas-fazuelos-deblas-fejouela-hojuelas-recipe/