recipes_Australia_Issue_130_May_2017

70 recipes+ MAY 2017

6

7

7 Chocolate

Hazelnut

Pastry Twists

MAKES 10 PREP 10 minutes

COOK 20 minutes COST $1.35 each

2 sheets frozen puff pastry, thawed + 1 egg,

lightly whisked + 2 tablespoons chocolate

hazelnut spread + 1 cup white chocolate

melts, melted + 2 tablespoons skinless

roasted hazelnuts, chopped

1 Preheat the oven to 180ºC/160ºC

fan-forced. Line 2 oven trays with baking

paper. Stack pastry sheets on a clean work

surface. Roll together to form 1 sheet. Brush

with egg. Spread with chocolate hazelnut

spread. Cut pastry into 10 strips. Twist

pastry strips. Place on prepared trays.

2 Bake twists, turning halfway through

cooking, for 20 minutes or until browned

and puffed. Transfer to a wire rack to cool.

Dip cooled twists into melted chocolate.

Sprinkle ends with hazelnuts. Place on

a wire rack to set.

6 Raspberry & Lemon

Pastry Twists

MAKES 10 PREP 10 minutes

COOK 20 minutes COST $1 each

2 sheets frozen puff pastry, thawed + 1 egg,

lightly whisked + 1 tablespoon caster sugar,

plus 1 tablespoon extra + 50g cream

cheese, at room temperature, mashed

+ ¼ cup frozen raspberries, crushed,

kept frozen + finely grated zest of 1 lemon

1 Preheat the oven to 180ºC/160ºC

fan-forced. Line 2 oven trays with baking

paper. Stack pastry sheets on a clean work

surface. Roll together to form 1 sheet. Brush

with egg. Sprinkle with sugar. Combine

cream cheese and extra sugar in a bowl.

Spread cream cheese mixture over pastry.

Sprinkle with raspberries. Cut pastry into

10 strips. Sprinkle with zest. Twist pastry

strips. Place on prepared trays.

2 Bake the twists, turning halfway

through cooking, for 20 minutes or until

browned and puffed. Transfer to a wire

rack to cool slightly.

+ CHILL IT Thaw pastry in the fridge

overnight. Do not microwave to thaw.

+ PREHEAT IT Make sure that the

oven is at the correct temperature

before baking twists.

+ MAKE IT For best results, make

twists on day of serving.

TIPS & TRICKS