"DRLJC" > wrote in message
...
> Hi all,
> Thought Id try the wisdom of this group. In making Italian pastry, it
> is a wine batter that is then fried. This is then glazed with honey
> but I cant seem to make the honey stick. Even if letting the pasty
> cool. Any suggestions?
> TIA

Hello. I make Italian wine pastries every year. The honey isn't really
just a glaze. You want the honey to be absorbed a bit into the pastry.
After you fry them, place them into a large pan (I use a 9x13 cake pan) and
pour some honey over them. Move them around as you continue to add the
pastries as they are done being fried. Add more honey as your pile grows.
As you move them around also turn them over and sideways. You should let
them sit in the honey for awhile.

If you want to build a "christmas tree" with the pastries, you really need
to let them absorb as much honey as they will. The weight of the pastries
added to the honey will maintain the shape of the tree.

Judy