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Cooking… Puff pastry twists with Martha Legg

Those who read my column regularly will remember that one of my greatest discoveries is that you can buy ready-made puff pastry! I have decided to try and keep a packet in the fridge, for those times that you get unexpected visitors. Not that this is very likely as my husband is well known amongst family and friends as being anti-social.
When we lived in the country, this wasn’t a problem, as not many people would drive out there without warning! Now
we have moved to civilisation, it’s a different story.
We have friends who like to pop in for a cup of tea and I find that these twists are a quick easy alternative to biscuits.
We also have a lovely terraced garden and with the warm weather coming in, we like to sit and have a gin cocktail in the evenings. We are lucky enough to live at the back of a golf course, so its very quiet and not overlooked. Its great to sit and chat , with a drink and a cheese twist, watching the sun go down.
We use them to measure how much gin to have, so a ‘gin and a twist’ has a whole new meaning!!
They don’t keep very well, as the puff pastry can lose its crispyness, but they’re so moreish it doesn’t really matter, once you start eating them, you can’t stop!!
My grandchildren like them as well, and they can be a quick snack between meals, naughty I know, but grandma’s rules!

Ingredients:
1 Sheet of pre-prepared puff pastry each for the chocolate twists and cheese twists.
Chocolate Spread
Grated Cheese
Milk to glaze
Method:
Roll out the pastry on a floured board until it is about 1/8inch thick.
Cut the sheet in half length ways
For the chocolate twists:
Coat one half of the pastry with chocolate spread, right up to the edges.
Put the other half of the pastry on top
Cut the pastry in half length ways, then into 1 inch strips
Twists the strips 3 or 4 times and put on a baking tray
When all the strips are ready, brush with milk
Cook on 180C until brown.

For the cheese twists:
Cut the pastry in half, springle the cheese all over one half
Put the other half of the pastry on top
Cut the pastry in half length ways, then into 1 inch strips
Twists the strips three or four times and put on a baking tray
When all the strips are ready, brush with milk
Cook on 180C until brown.

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