recipes_Australia_Issue_130_May_2017

MAY 2017 recipes+ 71

8

9

10

RECIPES

NADIA FONOFF

PHOTOGRAPHY

PABLO MARTIN

STYLING

JANE COLLINS

FOOD PREPARATION

ELIZABETH FIDUCIA

here to help fun cooking

8 Orange & Poppy

Seed Pastry Twists

with Chocolate Sauce

MAKES 10 PREP 10 minutes

COOK 20 minutes COST $1.30 each

2 sheets frozen puff pastry, thawed + 1 egg,

lightly whisked + 1 tablespoon caster sugar,

plus 1 tablespoon extra + 1 tablespoon

poppy seeds + Finely grated zest of

1 orange + 100g dark eating chocolate,

finely chopped + ⅓ cup cream

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. Combine sugar and poppy seeds

in a bowl. Combine extra sugar and zest in

another bowl. Sprinkle pastry with poppy

seed mixture. Turn; sprinkle with zest

mixture. 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.

3 Whisk chocolate and cream in a saucepan

over low heat for 5 minutes or until

smooth. Serve twists with chocolate sauce.

10 Cranberry

& Pistachio Pastry

Twists with

Rosewater Yoghurt

MAKES 10 PREP 10 minutes

COOK 20 minutes COST $1.35 each

2 sheets frozen puff pastry, thawed + 1 egg,

lightly whisked + 1 tablespoon caster sugar

+ ¼ cup dried unsweetened cranberries,

finely chopped + ¼ cup pistachios, finely

chopped + ½ cup Greek-style natural

yoghurt + ½ teaspoon rosewater essence

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. Combine sugar, cranberries and

pistachios in a bowl. Sprinkle over pastry.

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.

3 Whisk yoghurt and essence in a bowl.

Serve pastry twists with rosewater yoghurt.

9 100’s & 1000’s

Pastry Twists with

Cinnamon Sugar

MAKES 10 PREP 10 minutes

COOK 20 minutes

2 sheets frozen puff pastry, thawed + 1 egg,

lightly whisked + 1 tablespoon caster sugar

+ 1 teaspoon ground cinnamon

+ 2 tablespoons 100’s & 1000’s

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. Combine sugar, cinnamon and

100’s & 1000’s in a bowl. Sprinkle pastry

with cinnamon mixture. 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 slightly.

BUDGET

WINNER

85c

A SERVE