Gelin parmagi is made by shaping dough into slender fingers, frying them, and soaking them in syrup. Their delicate finger-like shape makes these elegant small sweets a festive favorite for weddings and celebrations.
Knead the flour, egg, yogurt, and baking powder into a soft dough. Let it rest for 20 minutes.
Bring the sugar, water, and lemon juice to a boil over medium heat. Cook for 5 minutes.
Cut the dough into slender finger-shaped pieces.
Fry in oil over medium heat for 6–8 minutes, until golden brown.
Dip the hot pastries in the cold syrup and let them soak for 10 minutes.
Store in a covered container at room temperature for up to 4 days.
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