Rasp­berry & Lemon Pas­try Twists

Recipes+ - - Contents -

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

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.

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

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

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.

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.

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