Cinnamon pastry strips (fahéjas fánk)

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Method

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1. Rub together the butter, flour, egg yolks, salt, sugar and rum in a bowl.
2. Add enough sour cream to form a dough that is slightly firmer than strudel dough but still workable.
3. Knead by hand into a smooth dough, wrap in cling film, and chill in the fridge for at least 30 minutes until well chilled. ⏱ Timer: 30 min
4. On a floured board, roll out and fold the dough four times in succession: roll out, fold into thirds, turn, roll out again - this creates the layered effect. On the last roll, roll to the thickness of a knife back (about 3-4 mm).
5. Cut the dough into equal strips, about 2x8 cm.
6. Fry in 170°C oil or lard until golden brown on both sides, about 2-3 minutes per batch. ⏱ Timer: 2 min
7. Drain on paper towels, and while still warm, toss in cinnamon sugar or dust generously with it.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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