Gosh Feel (Elephant Ear Pastries)
Submitted by butterf1y
Crispy fried pastries shaped like elephant ears, dusted with cardamom sugar and toasted pistachios. Afghan teatime treats that puff up golden and shatter when you bite in.
YIELD
40 servingsPREP
20 minCOOK
20 minREADY
40 minThese aren’t your county fair elephant ears slathered in cinnamon sugar.
Gosh Feel are delicate Afghan pastries with a hint of cardamom in the dough, fried until they blister into crisp, airy layers that practically dissolve on your tongue.
The dough itself is enriched with milk and just a touch of oil, then rested for two hours so it becomes silky and workable.
You pinch each round into that signature elephant ear shape before it hits the hot oil, where it puffs and turns honey-gold in seconds.
Pro Tips
- Let the dough rest the full two hours. This relaxes the gluten so the pastries fry up tender, not tough.
- Keep oil at a steady 375°F. Too cool and they’ll absorb grease; too hot and they’ll brown before cooking through.
- Pull each pastry gently before frying to counteract shrinkage from the elastic dough.
- Serve warm for maximum crunch, or store in an airtight container for up to three days.
Ingredients
Directions
Note: Pistachio nuts should be blanched. Optionally, same amount of finely chopped walnuts may be used intead of pistachios.
Beat eggs until frothy, beat in sugar and salt.
Stir in milk and oil.
Sift flour, add half to egg mixture and blend in with wooden spoon.
Gradually stir in remainder of flour, holding back about ½ cup.
Turn onto floured board and dust with some of reserved flour.
Knead for 10 minutes until smooth and glossy, using more flour as required.
Dough will still be slightly sticky.
Cover with plastic wrap and rest for 2 hours.
Take a piece of dough about the size of a large hazelnut and roll out on a floured board to a circle about 8 to 10 cm (3-4 inches) in diameter.
Gather up dough on one side and pinch, forming a shape resembling an elephant ear.
Place on a cloth and cover.
Repeat with remaining dough.
Deep fry one at a time in oil, heated to 190 degrees cup (375 degrees F) turning to cook evenly.
Fry until golden, do not over-brown.
As dough is rather elastic, the pastry tends to contract with handling, so just before dropping pastry into hot oil, pull out lightly with fingers to enlarge.
Drain pastries on paper towels.
Sift icing sugar with cardamom if used and dust pastries with mixture.
Sprinkle with nuts and serve warm or cold.
Store in a sealed container.
Alternative topping: Make a syrup with 1 cup sugar and ½ cup water.
Bring to the boil when sugar is dissolved and boil for 5 minutes.
Dribble syrup onto warm pastries and sprinkle with cardamom and nuts.
Comments
I think that this is a very effective recipe however I thing that there should be an image or a video to explain further.
THANK yOu, IT STILL HELPED ME A LOT
I have a friend from afghanistan and she invited me over to her place for dinner and for dessert she made gosh feel. It was absolutly a m a z i n g ! I loved it :)
Awww ... G0SH FeeL Is The Best DeSert ... I Simply Loved It ... Its Afghani Desert Totally Yummmmmm.... :) Try Once At your Home