Pastry twists are tasty, easy to make and affordable snacks. Great for entertaining or picnics.
Frozen puff pastry sheet(s). Each sheet will make approx. 22 twists
One egg lightly beaten
Garlic, tasty cheese and Parmesan cheese.
Sliced olives, tomato paste, olive oil, Parmesan cheese and olive oil spray.
Tomato paste, Parmesan, oregano, olive oil spray.
Preheat your oven to 200 degrees Celsius, or 390 degrees Fahrenheit. Defrost one or two sheets of puff pastry. Each sheet will make about 22 twists, so just take what you'll need. Keep your pastry covered in plastic wrap until you are ready to use it, to prevent it drying out. Cut your pastry sheet in half. Turn the sheet so the cut is horizontal, then cut vertical strips downwards, about a finger width apart. For plain twists, brush the pastry lightly with some beaten egg, twist each strip until the whole piece is twisted, then place on a baking tray lined with baking paper. Press down on each end of the strip to stop it from unravelling. Once all twists are on your tray, lightly swipe with egg, and place in the oven for 10 minutes. Immediately transfer to an airing rack to cool.
Garlic and cheese twists: After you've brushed your pastry sheet with egg, rub crushed garlic over the pastry, and sprinkle with cheese. Twist pastry, brush with egg, then sprinkle liberally with Parmesan cheese.
Olive twists: Crush olives with a meat tenderiser, add a dash of tomato paste, a dash of olive oil, and Parmesan to taste. After brushing your pastry sheet with egg, spread your olive mixture as a paste. Twist pastry strips, then instead of swiping with egg, spritz with olive oil spray.
Cheesy tomato twists: Instead of brushing your pastry sheet with egg, spread a thin layer of tomato paste. Sprinkle lightly with oregano and Parmesan cheese. Twist your strips, spritz with olive oil spray, and sprinkle with more Parmesan cheese.
Or use your imagination to come up with new flavours. I'd like to try pesto next. What do you think?