Balah el sham

Method

Bring water, butter and salt to a boil, then remove from heat and stir in flour until a dough forms. Transfer to a piping bag fitted with a large star nozzle. Heat oil to 170°C and carefully pipe 8-10cm lengths directly into the hot oil, cutting with scissors. Fry for 2-3 minutes until golden and crispy, turning halfway through. Meanwhile, combine caster sugar, water, honey and lemon juice in a pan, bring to the boil and simmer for 5 minutes to create a light syrup. Remove pastries with a slotted spoon and immediately dip into the hot syrup, allowing them to absorb the liquid. Arrange on a serving plate and sprinkle generously with crushed pistachios whilst still warm. Serve immediately.