Apple & brandy twists

I just love these twists fresh from the oven, drizzled in lemon icing or slathered in butter.

FILLING

Handful (10-12) dates,

soaked in warm water

25g butter

1 tsp cinnamon

2 tbsp brandy

DOUGH

2 cups plain flour, plus extra

for dusting

1 tbsp caster sugar

1½ tsp baking powder

Pinch of salt

40g butter

120ml milk

1 egg, lightly beaten

1-2 small apples, cut into

0.5cm cubes

¼ cup walnuts pieces 1 Preheat oven to 200°C. Line a baking tray with baking paper.

2 Make the filling by blending the drained dates, butter, cinnamon and brandy to a smooth paste.

3 For the dough, sift the dry ingredients into a large bowl. Rub in the butter until mixture resembles fine breadcrumbs.

4 Lightly whisk the milk and egg together and pour most into the dry ingredients (save a bit for an egg wash). Use a butter knife to mix to a soft dough. Turn out on a floured bench and knead very briefly to bring it all together.

5 Halve the dough and shape each mound into a square, then use a rolling pin to roll each into a 20cm square. Brush one edge with the egg wash. 6 Spread the filling evenly over each square and sprinkle over the apple, leaving the eggwashed strip free of filling. Roll up firmly towards the egg-washed edge to form a log shape.

7 Using a large, sharp knife, start 2-3cms from one end and make a single cut lengthwise along the middle of each log. Let the cut sides fall open to face up and, working quickly, take one strand of dough in each hand and twist the strands around each other. Press ends together. Repeat with the other log. Transfer to the baking tray.

8 Brush with egg wash and sprinkle with the walnuts. Bake for 25-30 minutes.

9 Cool slightly before icing.