500g of flour type ‘00’
150g of sugar
150g of honey
A quarter of a pint of milk
Orange flower water
30g of lard
Sunflower oil for frying
Work the flour and lard together in a large bowl and incorporate one egg at a time until you have a workable pasta. Roll the pasta into strips not more than 5-6mm in diameter and then chop into pieces not more than 5-6mm in length. Lightly flour the pasta and then fry in hot oil until golden. Remove and place on kitchen towel to dry.
Place the sugar in a saucepan with a little water and liquefy over a very low heat adding the honey and grated rind of half a lemon. Now add your golden pieces of pasta and fold carefully fold together. Remove the pan from the heat and pour the contents onto a marble or other smooth work surface. Before the mixture solidifies soak your hands in
Orange flower water and take a handful of the mixture and mould into a small pinecone shape.
Allow the Opinus to cool completely and serve with a nice glass of moscat.