/assets/logos/nzwd.svg
Recipe

Pastry ties with gooey caramel

Jun 29, 2012 2:00pm
  • 12 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Caramel sauce
  • 90 gram butter, chopped
  • 3/4 cup brown sugar
  • 2 teaspoon vanilla bean paste
  • 3/4 cup thickened cream
Pastry ties
  • 2 sheets frozen shortcrust pastry, thawed
  • oil for deep-frying
  • icing sugar to dust
  • strawberries, to serve (optional)

Method

Pastry ties with gooey caramel
  • 1
    Line an oven tray with baking paper.
  • 2
    Using a hand-held crimped pasta cutter, cut pastry sheets into 3cm strips. Tie pastry into a loose knot. Chill in the freezer for 10 minutes.
  • 3
    Make Caramel Sauce following recipe below.
  • 4
    Heat oil in a wok or large saucepan on medium. Deep-fry pastry pieces in 3 batches for 2-3 minutes, until golden and cooked through. Drain on paper towel.
  • 5
    Dust generously with icing sugar and serve with caramel sauce and strawberries.
Caramel sauce
  • 6
    Melt butter in a saucepan on medium. Stir in brown sugar and bring to the boil, stirring, for 30 seconds until thick and golden.
  • 7
    Stir in vanilla paste and remove from heat. Pour in cream, stirring until combined and smooth. Return to heat and bring to the boil on high. Cook for 30 seconds. Set aside to cool slightly.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg