Ramadan 101: Day 27

You may be surprised to learn that French Pate a Choux - the buttery, egg- enriched dough used to make eclairs, cream puffs, and profiteroles is also the center of attention at many Middle Eastern pastry shops during Ramadan. Used to make a dessert called "Belah heSham" or "Dates of the Sham (Levantine region)", the dough is put into a pastry bag fitted with a large star tip and piped into hot oil. Next, they get a sweet syrup bath, and are served immediately. My advice to all of you pastry lovers out there is to make a double batch of pate a choux the next time you're making eclairs. Use the first batch to make French classics (which freeze extremely well before their frozen), and use the second batch to make these Sweet Pastry Fingers. Sweet Pastry Fingers Belah heSham To make syrup:

1. 1 cup sugar
2. 3 strips lemon peel
3. Juice of ½ lemon
4. ½ teaspoon orange blossom water
5. ½ teaspoon rose water

To make the sweet fingers:

1. 1 cup water
2. 1/2 cup butter, cut into small pieces
3. 1 1/4 cups unbleached, all-purpose flour
4. 2 teaspoons sugar
6. pinch of salt
7. 4 large eggs, beaten
8. Expeller pressed corn oil, or another oil, for frying Preparation:

Make the syrup by combining sugar, lemon peel, lemon juice and ¾ cup water in a medium saucepan.

2. Stirring slowly, bring to a boil over medium heat.
4. Once mixture comes to a boil and sugar is dissolved, stop stirring and reduce heat to low.
6. Allow to simmer for 10 minutes. Remove from heat and set aside to cool. (This can be done up to 1 month in advance, covered, and stored in the refrigerator).
8. Discard lemon peel and stir in orange blossom water and rose water.
10. Bring water, butter, sugar, and salt to a boil over high heat.
12. Remove from heat and carefully stir in flour, briskly, and all at once.
14. Continue stirring until ingredients are incorporated and begin to form a dough which pulls away from the sides of the pan.
16. Set aside to cool.
17. Place mixture in a bowl fitted to a standing electric mixer and add eggs, a little at a time.
19. Mix well to incorporate.
21. Spoon batter into a pastry bag fitted with a large star attachment.
23. Push dough down towards the bottom and twist the top of the bag so that it stays compact.
25. Heat 2-inches of corn oil over medium high heat.
27. Pour syrup into a large shallow bowl and set near frying area.
29. Place a slotted wire spoon, a spatula, a serving platter, and a knife near frying area along with filled pastry bag.
30. Holding pastry bag completely perpendicular above hot oil with one hand, squeeze 2-inch logs out of bag and quickly run an knife or spatula (which has been dipped in oil to prevent sticking) across the tip of the bag to release it into the hot oil.
32. Working quickly, continue until you have about 10 equal size logs in the oil at once. With the slotted wire spoon, carefully turn logs frequently to ensure even browning until they are dark golden.
34. This should take 2 to 4 minutes, if it takes longer, increase the heat, if they fry more quickly, decrease the heat slightly.
36. Using the slotted spoon, lift logs out of oil and gently shake off excess oil.
38. Drop them in the syrup. With another spoon, turn to coat them, and place them onto a serving platter. Repeat the process, working in batches, until all of the dough is used. Serve warm.