Sweet pastry knots

These sweet pastries make great nibbles for morning or afternoon tea. They are best made and served on the day.

  • 30 mins preparation
  • 10 mins cooking
  • Makes 30 Item
  • Print


Sweet pastry knots
  • 1 1/2 cup (225g) plain flour
  • 25 gram unsalted butter, at room temperature
  • 2 egg yolks, lightly beaten
  • 1 egg white, lightly beaten
  • 2 tablespoon white wine
  • 1 tablespoon caster sugar
  • vegetable oil, to deep fry
  • icing sugar, to dust


Sweet pastry knots
  • 1
    Sift flour and a pinch of salt into a bowl. Rub in butter with fingertips. Make a well in centre and add egg yolk, egg white, wine and sugar. Stir from centre out until flour is incorporated. Form into a ball, wrap in plastic wrap and rest for 1 hour.
  • 2
    Halve dough and roll out each half on a floured surface, until thin. Cut into 1cm x 20cm strips. Tie each strip into a loose knot and set aside. Heat oil in a large saucepan until a cube of bread sizzles on contact. Cook pastry strips a few at a time for 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Repeat with remaining pastry.
  • 3
    To serve, dust with icing sugar.

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