Tuesday, 16 November 2010

PUFF THE MAGIC


... pastry! A pack of puff pastry is a very handy ingredient to have in the freezer. It doesn't take long to transform in into a quick dessert or snack. Besides using it as pie crust, it can also be made into crisp flaky treats in no time.

CINNAMON TWISTS

Slice the unrolled pastry into strips (along the layers, so it shows the cross section of the layers). With a rolling pin, roll the strips thinly. Cut each piece into two. Brush with water and dip in cinnamon sugar (Mix 4tsps. cinnamon powder mixed with 2/3 c of castor sugar on a plate). Hold both ends of the pastry and twist in opposite directions. Arrange in a lined baking sheet and bake at 350 degrees F or 180 degrees C for 15 to 20 minutes or until puffed and crisp. Let rest for two minutes in the pan so that the sugar will crisp and easily come off the pan. Transfer into a cooling rack . Store in an airtight container.

PASTRY CRISPS WITH PINE NUTS

This time, roll the puff pastry very thinly, without cutting, to flatten the layers. Cut into 3" x 2"rectangles. Brush with water flavoured with almond essence (1/4 c.water plus 2 tsps. almond extract).Dip in castor sugar. Arrange onto a lined baking sheet and decorate with pine nuts. Bake at 350 degrees F or 180 degrees C for about 20 minutes or until crisp. As with the cinnamon twists, let rest before transferring onto a cooling rack.




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