a good accompaniment to ice-cream and cold desserts. Care must be taken that the dough is paper thin, however, or the crispness of the final pastry will be lost.
4 10 oz. flour
1 ½ tablespoons icing
sugar 2 teaspoon salt 2 eggs 2 egg yolks
2 tablespoons rum sufficient vegetable or nut oil for deep-frying
Sift 8 ounces of the flour with T tablespoon of sugar and the salt into a large mixing bowl. Make a well in the centre of the mixture and into it pour the eggs, egg yolks and rum.
With a wooden spoon gradually draw the flour into the liquids in the centre, stirring gently until all the ingredients are blended to a smooth dough. Shape the dough into a ball.
Spread 1 ounce of flour over a baking board, place the ball of dough on
it and knead for about 10 minutes or until the dough has absorbed the flour on the board and is shiny in texture. Wrap the ball in greaseproof or waxed paper and place it in the refrigerator to chill for at least 1 hour.
Sprinkle the remaining flour on to the baking board. Cut the dough into quarters and, with a rolling pin, roll out each
piece until it is paper thin. With a sharp knife or a pastry cutter, divide the pastry into strips -I-inch wide and 5-
inches long, shaping these lengths into loose knots. Set them aside.
Fill a deep heavy saucepan one-third full of oil and heat it until it reaches 350°F on a deep-frying thermometer, or until
a small piece of dry bread dropped into the oil turns golden in 50 seconds.
Drop the pastry knots into the fat, two or three at a time, and deep-fry them until they are light brown and puffed up.
Remove them from the fat with a slotted spoon and drain them on kitchen paper towels.
When the knots are ready to be served, arrange them on a serving dish and sprinkle the remaining tablespoon of sugar over them. Serve warm or cold.
Deep-fried sweet crisp pastries, Cenci, or lovers’ knots, are especially good with ice-cream and cold desserts.