Pastry Twists
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
32
- Ingredients
- 16 ozs gluten-free puff pastry
- Gluten-free flour
- 2 Tbsps Marmite
- 2 cups grated Cheddar cheese
Product recommendation
Variation: instead of Marmite, you can use 2 tablespoons of tomato puree.
Preparation
Kitchen utensils
1 Non-stick pan, 1 Wooden spoon, 2 Bowls, 1 Whisk, 1 Tablespoon, 1 Citrus juicer, 1 Large knife, 1 Cutting board, 1 Plate
Preparation steps
1.
Heat the oven to 220°C (200° fan) 425°F gas 7. Line 2 large baking trays with non-stick baking paper.
2.
Divide the pastry into 4 even sized portions. Use 1 portion at a time (keep the rest in the refrigerator).
3.
Sprinkle a work surface lightly with flour. Roll out a portion of the pastry to a rectangle measuring about 30cm x 20cm|12" x 8".
4.
Spread the pastry with 1 1/2 teaspoons of the Marmite and then sprinkle with 1/4 of the grated cheese.
5.
Fold the pastry over lengthways and press firmly together. Cut into 8 1cm|1/2" wide strips, then cut each strip in half (so the straws aren't too long) and twist.
6.
Repeat with the remaining portions of pastry.
7.
Place on the baking trays and chill for 10 minutes before cooking.
8.
Bake for 7-10 minutes, until golden brown and puffed up - the cheese will also have melted. Leave to cool on the baking trays, then carefully stand in glasses.
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