These ring-shaped honey cakes, fried and then dipped in honey syrup, are one of the best-known pastries on holiday tables, especially for Rosh Hashanah and Yom Kippur. Today I’m sharing my family recipe for Tunisian yoyos.

A childhood memory… A mountain of golden roses, glossy with honey syrup, sitting proudly on a porcelain serving platter. The best part? How thin the pastry is. A wonderful treat to make for Purim or Rosh Hashanah, or for Shavuot, to recall the giving of the Torah on top of Mount Sinai.

No list of Rosh Hashanah honey sweets would be complete without this cake, the Tunisian harissa (nothing to do with the chili paste!), made with almonds, semolina, orange blossom water and honey. It’s probably the easiest one to make, perfect if you’re just getting started.