|Egg noodle pasta dough||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Finely chopped walnuts||1⁄2 Cup (8 tbs)|
|Honey syrup||2 Tablespoon|
|For honey syrup|
|Honey||1 Cup (16 tbs)|
|Hot water||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Teaspoon|
Divide Egg Noodle Pasta dough into 6 balls.
If using a pasta machine, roll immediately.
If rolling by hand, place dough in a plastic bag and let rest 1 hour before rolling out on a lightly floured board.
Roll out dough almost paper thin.
Cut into 5" x 4" rectangles.
Layer rectangles between sheets of waxed paper until all 6 balls of dough are rolled and cut.
In an electric skillet or in a wide pot, preheat oil to 375Â°F (190Â°C).
At this temperature, a 1 inch cube of bread will turn golden brown in 40 seconds.
Carefully place 1 pasta rectangle at a time into the hot oil.
Fry until lightly browned, about 5 seconds.
Using 2 forks, immediately turn over and fold in half.
Work quickly; puffs become crisp rapidly and will not fold easily.
Drain on paper towels.
Mix walnuts and cinnamon.
Prepare Honey Syrup; set aside.
Drizzle Honey Syrup over puffs.
Sprinkle puffs with the nut mixture.
Makes 30 to 40 puffs.