Air-fryer Chocolate Pastry Knots
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.
Ingredients
- 70g unsalted butter, softened
- 2 tsp ground cinnamon
- 100g dark chocolate, finely chopped
- 1/4 cup raw sugar
- 3 sheets frozen puff pastry, partially thawed
- 1 free range eggs, lightly beaten
Method
- Combine butter, cinnamon, chocolate and 1 tbs sugar in a bowl.
- 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.
- 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.
Swap tip:
Use up any leftover Easter chocolate in this recipe.
