Today we are baking crunchy pastry twists with homemade puff pastry. A savory version with feta and mixed hard cheeses filling and a sweet version filled with tahini paste, almond powder and chocolate chips.
They keep well for 4 to 5 days in a metal container. Enjoy!!!
- 120 g tahini
- 50 g almond powder
- 100 g chocolate chips
- 2 egg whites
- zest of an orange
- 200 g feta cheese
- 200 g hard cheeses mixed
- 1 egg white
- sesame seeds
- 1 large egg for brushing
- 1 dose puff pastry dough
- flour for rolling out
Prepare the sweet filling by mixing together tahini, almond powder, egg whites and zest. Add the chocolate chips and stir well.
Prepare the savory filling by mixing well feta, hard cheeses and egg white.
On a well floured surface, roll out the dough until it gets 20 x 20 cm / 7.8” x 7.8”. Cut into 2 equal pieces. Keep the one piece in the fridge.
Roll out the other piece into a rectangular, 40 x 30 cm / 15.7” x 11.8”.
Brush the excess flour. Spread the sweet filling over one half of the pastry sheet.
Cover with the other half. Roll gently with the rolling pin to smooth and seal the dough.
Cut gently into 16 stripes. Twist each stripe and place it on a paper-lined baking tray.
Place the baking tray in the fridge while making the savory twists. Repeat the process with the other half of the dough and the cheese filling.
TIP: The addition of the egg whites makes the filling richer and firmer.
Beat the egg and brush the puff pastry twists well. Sprinkle the cheesy sticks with sesame seeds.
Bake in a preheated oven, at 190⁰C / 375⁰F, for 35 min or until golden.