OREILLETTES
Description
(makes 40-50)
These sweet little morsels are fun to make to serve any time but really good with coffee. Children love them and they are the ideal way to use leftover puff pastry.
INGREDIENTS
200g puff pastry
canola oil
30g (1/4 cup) icing sugar
METHOD
- Roll pastry on a lightly floured work surface to a 4mm thickness.
- Cut pastry into 7mm thick strips, 10cm in length and then tie strips into loose knots. Alternatively using small cookie cutters cut into star shapes or other decorative shapes.
- Pour oil into a small pot to a depth of about 5cm-6cm, place over a medium heat till hot. To test if oil is hot enough to cook in drop a small piece of pastry into oil. If it rises to the top the oil is hot enough.
- Place 3-4 pastry shapes into the hot oil at a time and cook till golden brown and pastry is cooked through.
- Remove Oreillettes from oil (we use a Japanese brass wire skimmer) and transfer to a tray lined with paper towels to drain.
- While Oreillettes are still hot sieve icing sugar over the top and serve while warm.
