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. 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.
   
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. Dust generously with icing sugar and serve with caramel sauce and strawberries.

Also in the mag this week:

True life

From the food pages

• Spinach, pea & bacon fettucine
  
• Budget meal planner: Chilli chicken with olives for $9.40
  
• Reader recipe: Almond cinnamon biscuits by Margaret Moroney, Burrum Heads, QLD.