Instructions

1. In a large bowl, combine the all-purpose flour, granulated sugar, and salt.
2. Make a well in the center and add the melted unsalted butter, beaten eggs, and orange blossom water.
3. Mix the ingredients together with a wooden spoon or your hands until a dough begins to form.
4. Knead the dough on a lightly floured surface for about 5 minutes, until it is smooth and elastic.
5. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30 minutes at room temperature.
6. After resting, roll out the dough on a floured surface to a thickness of about 1/8 inch.
7. Cut the rolled dough into rectangles or fun shapes with a pastry cutter or knife.
8. In a deep fryer or large pot, heat vegetable oil to 375°F (190°C). Use a thermometer for accuracy.
9. Fry the oreillettes in batches, turning them once, until they are golden brown, about 1-2 minutes on each side.
10. Remove the fried oreillettes from the oil using a slotted spoon and allow them to drain on paper towels.
11. While they are still warm, generously dust the oreillettes with powdered sugar.