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125g puff pastry (removed from fridge 20mins prior to making)

Large handful of grated cheese.

1 egg beaten in a mug

 

Cheese Puff Pastry Twirls

preparation 2 mins • you cook for 5 mins •

125g of pastry will make approx 8-10 twirls

Watch a 30 second preview of my cook-along video below

 

These delightful little bites are a great way to use up leftover puff pastry. These twirls are the expensive things you get in boxes in the supermarket. In the video I only make three of them using the leftover pastry from the two recipes above. Use your leftovers or a large block - you'll be amazed how easy it is to create something that looks expensive and tastes great.

Lightly oiled baking tray

Rolling pin

Knife to cut the pastry

Pastry brush

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Before you start, preheat your oven to 190c. Have the cheese and grater ready with plenty of room to roll out the pastry. Now click here!

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This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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Lightly flour your work surface and place the pastry on top. Lightly dust your rolling pin with flour and then start rolling out the pastry into a large square. Pick the pastry up every few rolls to check that it doesn't stick. Roll the pastry as thin as you can without breaking. Sprinkle the grated cheese over one half of the pastry then fold over the remaining half and press together with your hands.

Roll the pastry out again into a rough square half a cm thick. Cut into approx 1 inch strips then all that's left to do is roll them up!

Place a pastry strip diagonally in front of you (10 o'clock to 4 o'clock). Start at the corner nearest you and gently roll up the pastry into a corkscrew shape. By having the pastry at an angle it should twist easily into a twirl.

If you're making these in advance stop here and cover until you are ready to bake them. Before putting the tray in the oven, brush the pastry all over with beaten egg and bake for 20 minutes until golden.

I hope that you enjoy them.

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