About this recipe:Traditionally Polish, these fried bowtie-shaped pastries have versions all over Europe. A dough with flour, sugar and eggs made rich by brandy and anise seed is pan-fried, then tied in a 'knot' and sprinkled with icing sugar. The only thing that might unravel here is your willpower - impossible to have only one!
4 tablespoons caster sugar
2 1/2 tablespoons margarine
2 1/2 tablespoons brandy
2 teaspoons anise seed
1/4 teaspoon salt
250g plain flour
235ml vegetable oil for frying
3 tablespoons icing sugar for decoration
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
In a large bowl beat together eggs and sugar until thick and light coloured. Then beat in margarine, brandy, anise seeds (optional) and salt. Beat in flour gradually.
On a floured surface, knead pastry into a smooth ball. Divide ball into two equal pieces, wrap in greaseproof paper and chill in refrigerator for at least two hours.
Roll one piece of pastry into a rectangle approximately 30x40cm. (The other piece of pastry should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut pastry into strips 15x2.5cm.
Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the centre. Repeat with remaining pastry and set aside.
Heat oil in a deep frying pan to 185 degrees C. Deep fry strips until golden brown. Drain on kitchen paper, cool, and sprinkle heavily with icing sugar.