Afghani Gosh-e-Fil (Elephant Ear-Shaped Fried Pastry)

A recipe for Afghani Gosh-e-Fil (Elephant Ear-Shaped Fried Pastry) from the cookbook, Mountain Berries & Desert Spice.

Course Dessert

Cuisine Afghan

Keyword Afghan, Afghanistan, dessert, fried, pastries, pastry

Prep Time 20

Cook Time 10

Resting Time: 1

Total Time 1 30

Servings 20 Pastries

220 grams (7 3/4 ounces, 1 2/3 cups) all-purpose flour plus extra 30 g (1 oz) for dusting
A pinch of salt
1 tablespoon caster sugar (superfine sugar)
3-4 cardamom pods seeds removed and ground
2 eggs
40 grams (1 1/2 ounces, 3 tablespoons) unsalted butter melted and cooled
4 tablespoons whole milk
Vegetable oil for frying

Sift the flour, salt, sugar and ground cardamom together in a large bowl.
Whisk the eggs, butter and milk together in another bowl, then pour this slowly into the flour and start to bring it together into a dough. When it begins to combine and is sticky, place it on a floured surface.
Using the extra 30 grams (1 ounce) of flour knead for about 10 minutes until you have a soft dough. Cover the dough with a damp tea towel and allow to rest for 1 hour at room temperature.
When ready to cook, roll the dough out on a floured surface into a thin sheet about 5 mm (1/4 inch) thick, then using a 5 cm (2 inch) round pastry cutter, cut out 15-20 circles. Using your finger, form the circles into an 'ear' shape with a little point at one end.
Heat the oil in a wok-like pan to 180˚C (350˚F) or until a cube of bread browns in 30 seconds. Drop a few 'ears' into the hot oil over a medium heat, allow them to float to the top and deep-fry until light brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Repeat until all the 'ears' are cooked.
Allow to cool, then dust with icing sugar and sprinkle with finely ground pistachios and rose petals. Store in an airtight jar for 1 week.