Orange & Poppy Seed Pas­try Twists with Choco­late Sauce

Recipes+ - - Contents -

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

+ 1/3 cup cream

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.

Bake twists, turn­ing half­way through cook­ing, for 20 min­utes or un­til browned and puffed. Trans­fer to a wire rack.

Whisk choco­late and cream in a saucepan over low heat for 5 min­utes or un­til smooth. Serve twists with choco­late sauce.

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

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.

Bake twists, turn­ing half­way through cook­ing, for 20 min­utes or un­til browned and puffed. Trans­fer to a wire rack to cool slightly.

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

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.

Bake twists, turn­ing half­way through cook­ing, for 20 min­utes or un­til browned and puffed. Trans­fer to a wire rack.

Whisk yo­ghurt and essence in a bowl. Serve pas­try twists with rose­wa­ter yo­ghurt.

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