Instructions: 1. Place the flour in a bowl, stir in the sugar and lemon rind. Make a well in the centre and pour in the butter and eggs, mix to a firm dough.

2. Remove from the bowl and knead without adding any flour until smooth.

3. Place in an oiled bowl and cover. Rest for 1 hour.

4. Mix the pistachio nuts and sugar together. Set to one side. Mix the ingredients together for the mascarpone honey cream. Roll the dough out and using a 5cm (2 inch) plain round cutter, cut out 28-30 circles.

5. Heat the oil in a large saucepan to 180 C, 350 F. Fry the pastries a few at a time until golden. Drain on kitchen paper and toss in the nut and sugar mixture. Repeat with the remaining pastries.

6. Serve warm with the mascarpone cream, fruit salad and mint to decorate.

NOTES : These pastries are best served at the end of a meal followed

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