Puff Pastry Twists | Ballymaloe Cookery School

Name: Puff Pastry Twists | Ballymaloe Cookery School
Cuisine: French, European, Mediterranean
Ingredients: 200g (7oz) puff pastry; plain flour, for dusting; 1 small egg, beaten with a pinch of salt (egg wash); 75g (3oz/generous 1/3 cup) granulated sugar; 110g (4oz) unskinned whole almonds, coarsely chopped

9 steps

Another buttery biscuit that I adore. These flaky caramelized pastry twists are smart, useful and utterly delicious. They are also known as sacristains and are often made from offcuts or scraps of puff pastry. These biscuits (cookies) can be paired with so many different things, from fruit compotes to jellies, and from set creams to sorbets and granitas. This basic pastry twist can be varied in many ways. Here I use a mixture of chopped almonds and sugar to encrust each twist, but you can swap out the almonds with an equal amount of skinned hazelnuts, if you like. If you prefer a plain sugared twist, you can leave the nuts out. Makes 36

Updated at: Thu, 17 Aug 2023 01:43:26 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories213.8 kcal (11%)

Total Fat13.5 g (19%)

Carbs20.1 g (8%)

Sugars8.1 g (9%)

Protein4.4 g (9%)

Sodium55.4 mg (3%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

200gpuff pastry

plain flour

for dusting

1egg

small, beaten with a pinch of salt, egg wash

75ggranulated sugar

110gwhole almonds

unskinned, coarsely chopped

Instructions

Step 1

Preheat the oven to 200°C/400°F/Gas Mark 6. Line a large flat baking sheet with baking paper.

OvenPreheat

Step 2

Roll the puff pastry on a floured work surface into a 30 × 20cm (12 × 8 inch) rectangle. Brush any excess flour from the pastry.

Step 3

Paint the entire surface of the pastry with egg wash and sprinkle over half the sugar followed by half the almonds.

Step 4

Press the nuts into the pastry by rolling over the top with the rolling pin.

Step 5

Flip the pastry over and repeat on the other side with the remaining sugar and almonds.

Step 6

Cut the pastry into about 2cm × 20cm (1 inch × 8 inch) strips.

Step 7

Taking one strip at a time, twist it along its length and place it on the prepared baking tray. Leave a gap of about 3cm (1 inch) between each pastry twist.

Step 8

Bake in the oven for 12–15 minutes, until the pastry is golden brown and puffed.

Step 9

Remove from the oven and transfer to a wire rack to cool. Store in an airtight tin.

View on Ballymaloe Desserts by JR Ryall

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