Savoury & Sweet Puff Pastry Twists

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These are so easy to make, it’s ridiculous. Not so easy is the whole art of making them look nice.

Who doesn’t like a super crispy, flaky pastry twist? Whether it’s stuffed with tons of ooey cheese or chocolate, they’re always a joy. I especially like the savoury ones, still warm from the oven, served with a hot bowl of soup. Heelloooo lunch!

One for you, two for me?

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  • 275g puff pastry
  • strong cheddar cheese, grated
  • goats cheese
  • poppy seeds, to sprinkle
  • egg wash
  1. Preheat the oven to 160C and line a tray with baking parchment.
  2. Roll out the puff pastry into a rectangle, about 3.15mm deep (roughly the size of a one pound coin).
  3. Cut the dough into 6 long, equal strips and prick each with a fork.
  4. Top three of the strips of pastry with handfuls of cheddar, crumble on a bit of goats cheese and sprinkle on a layer of poppy seeds. Top with another strip of pastry and then brush with egg wash. Top with more cheddar and poppy seeds.
  5. Pinch down the ends and twist. Place on the baking tray.
  6. Repeat with remaining twists.
  7. Bake in the oven for 25-30 minutes or until golden brown and flaky.

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  • 275g puff pastry
  • 70g dark chocolate (I used Hotel Chocolat’s 80% Vietnam)
  • 30g butter
  • 60g double cream
  • egg wash
  • icing sugar, to dust
  1. Melt the chocolate in a heatproof bowl over simmering water until smooth. Remove from heat and add the butter and cream. Beat until smooth and leave to cool until set.
  2. Preheat the oven to 160C and line a tray with parchment paper.
  3. Roll out the pastry into a rectangle, about 3.15mm deep (roughly the size of a one pound coin). Cut into 6 strips of pastry and prick with a fork.
  4. Spread the chocolate ganache onto three of the rectangles and then top with a plain piece of pastry. Pinch the ends and twist.
  5. Lay out onto the tray and brush with egg wash.
  6. Repeat with remaining.
  7. Bake for 25-30 minutes or until golden brown and flaky.
  8. Dust with icing sugar.
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