Everyday recipes
Pastry ties with gooey caramel
Pastry ties with gooey caramel
INGREDIENTS
2 sheets frozen shortcrust pastry, thawed
oil for deep-frying
icing sugar to dust
strawberries, to serve (optional)
CARAMEL SAUCE
90g butter, chopped
¾cup brown sugar
2 teaspoon vanilla bean paste
¾cup thickened cream
METHOD
- Line an oven tray with baking paper.
- 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.
- CARAMEL SAUCE. Melt butter in a saucepan on medium. Stir in brown sugar and bring to the boil, stirring, for 30 seconds until thick and golden. 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.
- 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. Dust generously with icing sugar and serve with caramel sauce and strawberries.
More delicious recipes in this week's
Woman's Day, on sale September 7, 2009.
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Kidnap nightmare — Jaycee's stolen childhoodIf she's lucky Jaycee might eventually recover from her unspeakable ordeal at the hands of kidnapper Phillip Garrido, but the 18 years he stole from her life can never be regained.
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