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♫ Let's twist again, like we did last summer! ♫
[Opening jingle]
So there I was, clearing out my fridge,
when suddenly I came across some puff pastry!
Ooh!
...and I thought to myself:
I'll make some Cheese Twists with that!
I've got 200 g of ready-rolled puff pastry,
some (1) beaten egg, 3 tablespoons of freshly-grated Parmesan cheese [/ˌpɑrmɨˈzæn/]
or as my American friends call it "Parmesan" [/ˈpɑrməˌʒɑːn/]
and a teaspoon of mixed herbs.
I've opened up my pastry. It's about 8 inches by 10 inches
and I'm just gonna cut it down the middle.
Brush the two halves with beaten egg.
I'm keeping it on the paper that it came in and you'll see why in a minute.
Sprinkle one half with the Parmesan. Go right up to the edges.
Otherwise, the twists that you cook from the end won't taste quite so cheesy.
Sprinkle on the herbs.
Season with a little bit of pepper,
then fold one half on the other.
This is why the paper is SO useful.
Press it down.
Then roll it gently to make sure that the two sides
will seal together.
Now cut the pastry into half-inch strips.
That's not bad!
I've got a baking tray with some lightly-buttered baking paper on it
and I'll take one of the strips,
give it a couple of twists.
Pop it on the tray. Just press the ends down.
Just brush them with some beaten egg.
I'll bake these at 200 degrees Celsius for about ten minutes.
When they're all golden and sizzly, put them on a wire rack to cool.
♫ Let's twist again, like we did last summer! ♫
You can freeze these before you bake them and then just bake them from frozen.
I wonder what else is in my fridge...
Join me next time in Titli's Busy Kitchen with me Titli Nihaan.
Until next time... Khuda hafiz.
[Closing jingle]