Sweet and Savoury Twists

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Step 1

Preheat oven to 400°F

Step 2

Bring a small saucepan of water to a boil. Carefully add 5 of the eggs and boil for 10 minutes. Drain and place in a bowl of cold water. Peel off shells. Place hard-cooked eggs in a tall cup and add milk and icing sugar. Using an immersion blender, purée until smooth.

Step 3

Place 1 sheet of puff pastry (keep remaining sheet refrigerated) onto a sheet of parchment. Spread egg filling evenly onto pastry, leaving a ½-inch border. Lightly score egg mixture and border of puff pastry into four equal squares as a visual marker to separate the flavours.

Step 4

Scatter dark chocolate and spread cherry jam onto one square. Sprinkle Cheddar and chopped apple pie filling on a second square. Scatter prosciutto and figs onto a third square. Scatter caramels and pecans onto the fourth square.

Step 5

Place second sheet of puff pastry over fillings, lightly pressing to bottom sheet around the edges. Cut through pastry where border is scored to divide the four quadrants leaving a 1-inch circle intact in the middle. Cut each square into five strips 45 degrees form the corner to centre while leaving the middle 1-inch circle intact. Twist each strip two turns. Carefully transfer parchment with the pastry twist onto a baking sheet and chill 20 minutes. In a small bowl, whisk remaining 1 egg; brush all over pastry. Bake for 30 to 35 minutes or until golden brown. Let cool and if necessary, run a knife between twists to help pull apart. Serve on a board or platter; garnish with rosemary and/or thyme.

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