Air-fryer Chocolate Pastry Knots

Description

With just an air fryer and six ingredients, you’ll be on your way to a delicious afternoon-tea delight in these chocolatey pastry knots, which are flavoured with a touch of cinnamon.

Instruction tip

Swap tip:
Use up any leftover Easter chocolate in this recipe.

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Ingredients

Number of servings

2

• 18g unsalted butter, softened
• 1/2 tsp ground cinnamon
• 25g dark chocolate, finely chopped
• 1/4 cup raw sugar
• 3/4 sheets Woolworths frozen puff pastry, partially thawed
• 1/4 Woolworths free range eggs, lightly beaten

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Method

Step 1 of 3

Combine butter, cinnamon, chocolate and 1 tbs sugar in a bowl.

Step 2 of 3

Gently spread half of the chocolate mixture all over 1 pastry sheet. Top with a second pastry sheet, pressing to secure. Spread with remaining chocolate mixture, then arrange remaining pastry sheet on top, gently pressing to secure. Cut pastry into 8 strips. Holding 1 strip at both ends, twist, then shape into a knot. Repeat with remaining strips. Place on a large baking tray lined with baking paper. Freeze for 10 minutes or until firm.

Step 3 of 3

Preheat air fryer to 180°C for 2 minutes. Brush knots with egg and sprinkle with remaining sugar. Working in 2 batches, cook knots in the air fryer for 12 minutes or until golden and puffed. Stand for 5 minutes. Serve.