Photography: Tanya Zouev

Recipe by Suzanne Gibbs

Serving size: Serves 10 or more
Cuisine type: Italian
Cooking time: More than 2 hours
Course: Dessert, Snacks
Favourite flavours: Cakes/baking

Fried pastry knots

INGREDIENTS

1½ cups (225g) plain flour
25g unsalted butter, softened
2 egg yolks, lightly beaten
1 eggwhite, lightly beaten
2 tablespoons white wine
1 tablespoon caster sugar
Oil, for deep frying
Icing sugar, for dusting

METHOD

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, eggwhite, wine and sugar. Gently stir from centre out with a wooden spoon until all flour is incorporated. Form into a ball, wrap in plastic wrap and chill for 1 hour.

2. Halve dough and roll out each half on a floured surface, until thin. Cut into 1cmx20cm 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, until crisp and golden. Remove with a slotted spoon and drain on paper towel. Repeat with remaining pastry.

3. To serve, pile onto a platter and dust with icing sugar. Serve with coffee.

Tips: Cenci can be made days ahead and stored in an airtight container ready to serve.


In pictures: best Italian recipes