Get sticky in the kitchen with this quick and easy recipe for bow ties with lemon syrup.
Bow ties with lemon syrup
- 1 x 400g roll shortcrust pastry
- sunflower oil, for deep-frying
- 200g sugar
- 200ml water
- zest of 2 lemons
Roll the pastry out onto a lightly floured surface until very thin.
Cut the pastry into strips about 6cm – 8cm long and 5cm wide, and cut a slit in the centre of each rectangle lengthwise. Place two rectangles on top of each other and fold the two short sides in to form a bow. Press the corners gently to stick the two rectangles together.
Heat the oil to hot and fry the bow ties until golden. Drain on paper towel and keep warm.
For the syrup, heat the sugar and water in a saucepan until the sugar has dissolved, then bring to the boil.
Add the lemon zest and reduce the syrup by half. Drizzle the hot syrup over the warm bow ties. Let it soak into the bow ties to harden before serving.