Jammy Pas­try Twists

Super Food Ideas - - IN THIS ISSUE -

PESTO PAS­TRY TWISTS MAKES 12 PREP 20 MIN­UTES COOK 15 MIN­UTES

1½ cups fresh basil leaves 2 ta­ble­spoons fresh oregano leaves 2 ta­ble­spoons wal­nuts 1 small gar­lic clove, chopped 2 ta­ble­spoons ex­tra vir­gin olive oil 2 ta­ble­spoons finely grated parme­san 2 sheets frozen puff pas­try, par­tially thawed 1 egg, lightly beaten 2 tea­spoons sea salt flakes

1 Pre­heat oven to 200°C/180°C fan-forced. Line a large bak­ing tray with bak­ing pa­per. 2 Place basil, oregano, wal­nuts, gar­lic and oil in a small food pro­ces­sor. Process un­til a paste forms. Trans­fer to a bowl. Stir in parme­san. 3 Place 1 pas­try sheet on a flat sur­face. Spread with pesto. Top with re­main­ing pas­try sheet. Cut pas­try stack into 12 equal-sized strips. 4 One at a time and us­ing pic­ture as a guide, twist each strip. Place 2cm apart on pre­pared trays. Brush with egg. Sprin­kle with sea salt. Bake for 15 min­utes or un­til pas­try is golden and puffed. Serve. NU­TRI­TION: (per twist) 641kj; 10g fat; 3.3g sat fat; 3.4g pro­tein; 11.8g carbs; 1.7g fi­bre; 25mg chol; 508mg sodium.

MEX­I­CAN PAS­TRY TWISTS MAKES 12 PREP 15 MIN­UTES COOK 15 MIN­UTES

2 sheets frozen puff pas­try, par­tially thawed 80g spread­able cream cheese ¼ cup mild salsa 2 tea­spoons Mex­i­can chilli pow­der 1 egg, lightly beaten

1 Pre­heat oven to 200°C/180°C fan-forced. Line a large bak­ing tray with bak­ing pa­per. 2 Place 1 pas­try sheet on a flat sur­face. Spread with cheese, then salsa. Sprin­kle with half the sea­son­ing. Top with re­main­ing pas­try sheet. Cut pas­try stack into 12 equal-sized strips. 3 One at a time and us­ing pic­ture as a guide, twist each strip. Place 2cm apart on pre­pared tray. Brush with egg. Sprin­kle with re­main­ing sea­son­ing. Bake for 15 min­utes or un­til pas­try is golden and puffed. Serve. NU­TRI­TION: (per twist) 490kj; 6.6g fat; 3.3g sat fat; 2.7g pro­tein; 11.6g carbs; 0.8g fi­bre; 28mg chol; 158mg sodium.

CHEESY PAS­TRY TWISTS MAKES 12 PREP 15 MIN­UTES COOK 15 MIN­UTES

2 sheets frozen puff pas­try, par­tially thawed ¹⁄³ cup crème de camem­bert (spread­able camem­bert) 2 tea­spoons whole­grain mus­tard 3 tea­spoons finely chopped fresh rose­mary leaves 2 ta­ble­spoons grated pecorino 1 egg, lightly beaten

1 Pre­heat oven to 200°C/180°C fan-forced. Line a large bak­ing tray with bak­ing pa­per. 2 Place 1 pas­try sheet on a flat sur­face. Spread with camem­bert and mus­tard. Sprin­kle with half the rose­mary and half the pecorino. Top with re­main­ing pas­try sheet. Cut pas­try stack into 12 equal-sized strips. 3 One at a time and us­ing pic­ture as a guide, twist each strip. Place 2cm apart on pre­pared tray. Brush with egg. Sprin­kle with re­main­ing rose­mary and pecorino. Bake for 15 min­utes or un­til pas­try is golden and puffed. Serve. NU­TRI­TION: (per twist) 518kj; 7.2g fat; 3.9g sat fat; 3.4g pro­tein; 11.3g carbs; 0.6g fi­bre; 31mg chol; 256mg sodium.

JAMMY PAS­TRY TWISTS MAKES 12 PREP 15 MIN­UTES COOK 15 MIN­UTES

2 sheets frozen puff pas­try, par­tially thawed ¹⁄³ cup rasp­berry jam ¼ cup moist co­conut flakes 1 egg, lightly beaten

1 Pre­heat oven to 200°C/180°C fan-forced. Line a large bak­ing tray with bak­ing pa­per. 2 Place 1 pas­try sheet on a flat sur­face. Spread evenly with jam. Sprin­kle with 2 ta­ble­spoons co­conut. Top with re­main­ing pas­try sheet. Cut pas­try stack into 12 equal-sized strips. 3 One at a time and us­ing pic­ture as a guide, twist each strip. Place 2cm apart on pre­pared tray. Brush with egg. Sprin­kle with re­main­ing co­conut. Bake for 15 min­utes or un­til pas­try is golden and puffed. Serve. NU­TRI­TION: (per twist) 532kj; 5.4g fat; 2.7g sat fat; 2.1g pro­tein; 17.6g carbs; 0.8g fi­bre; 23mg chol; 111mg sodium.

AP­PLE AND CIN­NA­MON PAS­TRY TWISTS MAKES 12 PREP 15 MIN­UTES COOK 15 MIN­UTES

1 ta­ble­spoon dried bread­crumbs 2 tea­spoons brown sugar 1 tea­spoon ground cin­na­mon ¼ cup ap­ple sauce 2 sheets frozen puff pas­try, par­tially thawed 1 egg, lightly beaten 2 tea­spoons raw sugar

1 Pre­heat oven to 200°C/180°C fan-forced. Line a large bak­ing tray with bak­ing pa­per. 2 Com­bine bread­crumbs, brown sugar, cin­na­mon and ap­ple sauce in a small bowl. Place 1 pas­try sheet on a flat sur­face. Spread evenly with ap­ple mix­ture. Top with re­main­ing pas­try sheet. Cut pas­try stack into 12 equal-sized strips. 3 One at a time and us­ing pic­ture as a guide, twist each strip. Place 2cm apart on pre­pared tray. Brush with egg. Sprin­kle with raw sugar. Bake for 15 min­utes or un­til pas­try is golden and puffed. Serve. NU­TRI­TION: (per twist) 456kj; 4.9g fat; 2.3g sat fat; 2.1g pro­tein; 14g carbs; 0.8g fi­bre; 23mg chol; 113mg sodium.

NUTELLA PAS­TRY TWISTS MAKES 12 PREP 15 MIN­UTES COOK 15 MIN­UTES

2 sheets frozen puff pas­try, par­tially thawed ¹⁄³ cup Nutella 2 ta­ble­spoons finely chopped hazel­nuts Large pinch of ground nut­meg 1 egg, lightly beaten

1 Pre­heat oven to 200°C/180°C fan-forced. Line a large bak­ing tray with bak­ing pa­per. 2 Place 1 pas­try sheet on a flat work sur­face. Spread with Nutella. Sprin­kle evenly with half the hazel­nuts. Sprin­kle with nut­meg. Top with re­main­ing pas­try sheet. Cut pas­try stack into 12 equal-sized strips. 3 One at a time and us­ing pic­ture as a guide, twist each strip. Place 2cm apart on pre­pared tray. Brush with egg. Sprin­kle with re­main­ing hazel­nuts. Bake for 15 min­utes or un­til pas­try is golden and puffed. Serve. NU­TRI­TION: (per twist) 606kj; 8.1g fat; 2.9g sat fat; 2.7g pro­tein; 15.2g carbs; 1g fi­bre; 23mg chol; 108mg sodium.

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