Fig & Honey Dough-Knots

Makes 16 'knots'

For the pastry knots:
1 x 375g puff pastry sheet
4 tbsp My Secret Kitchen Fig Pudding Pickle
4 tsp My Secret Kitchen Secret Honeycomb Spices
1 egg, beaten

For the milk icing / glaze:
5 tbsp icing sugar, sifted
1 tbsp milk


Preheat overn 190C, line a baking tray with greaseproof paper.

Unroll the pastry sheet and evenly spread the Fig Pudding Pickle over the surface; then sprinkle the Secret Honeycomb Spices over the top. Starting with the long edge at the top, fold over 2cm to form a seal and then fold the opposite long edge up to overlap the folded edge slightly to form another seal. Cut the pastry into quarters and then each quarter can be cut into 4.  To form into knots, take each strip and lengthen it slightly by pulling and teasing the pastry gently - don't worry if some of the fig filling comes out of the sides, it will help to form the glaze over the top when they are folded. Tie the pastry strip into a simple knot as if you were tying a shoe lace - you can expect each one to look slightly different! Brush each knot with the beaten egg and place on the lined baking sheet.
Bake for 12 minutes or until golden and leave to cool slightly.  Make the milk glaze by beating together the icing sugar with the milk until smooth.  Brush each know with a little of the glaze and leave to set.