Puff pastry twists

4 tbsp herbs

e.g. sage, thyme, parsley

1 clove of garlic

2 tbsp olive oil

4 tbsp Parmesan

grated

¾ tsp salt

pepper

ground

Finely chop the herbs and then mix with the other ingredients.

1 roll of puff pastry

rectangular

Sprinkle the herb mixture over one half of the longer length of the puff pastry sheet. Fold the other half of the sheet without the herb mix back over and press down lightly.

Use a sharp knife or pizza cutter to cut the puff pastry into 2 cm wide strips. Hold a strip at both ends and twist in opposite directions twice, forming a spiral.

Cover the baking tray with baking paper and lay the puff pastry twists on it.

3 tbsp wasabi paste

about 43 g

½ tbsp sunflower oil

¾ tsp salt

1½ nori sheets

1 roll of puff pastry

rectangular

Mix the wasabi, oil and salt.

Brush the wasabi mixture over one half of the longer length of the puff pastry sheet and place the nori sheets on top. Fold the other half of the sheet without the wasabi mixture back over and press down lightly.

1 egg white

3 tbsp sesame seeds

Brush one side of the puff pastry sheet with egg white and sprinkle over sesame seeds.

Use a sharp knife or pizza cutter to cut the puff pastry into 2 cm wide strips. Hold a strip at both ends and twist in opposite directions twice, forming a spiral.

Cover the baking tray with baking paper and lay the puff pastry twists on it.

2 tbsp curry powder

¾ tsp salt

1 egg yolk

1 roll of puff pastry

Mix the curry powder, salt and egg yolk.

Brush the curry mixture over one half of the longer length of the puff pastry sheet. Fold the other half of the sheet without the wasabi mixture back over and press down lightly.

A little curry powder

Sprinkle curry powder down one side of the dough and press lightly with a rolling pin.

Use a pastry wheel to cut the puff pastry into 2 cm wide strips. Hold a strip at both ends and twist in opposite directions twice, forming a spiral.

Cover the baking tray with baking paper and lay the puff pastry twists on it.

2½ tbsp tomato purée

2 cloves of garlic

¾ tsp salt

2 tsp cumin

whole

2 knife tip of cayenne pepper

ground

1 tbsp olive oil

1 roll of puff pastry

Crush the cloves of garlic and combine all the ingredients up to and including the olive oil.

Brush the spicy mixture over one half of the longer length of the puff pastry sheet. Fold the other half of the sheet without the wasabi mixture back over and press down lightly.

1 egg white

2 tbsp durum wheat semolina

Brush one side of the puff pastry sheet with egg white and sprinkle over durum wheat semolina.

Use a pastry wheel to cut the puff pastry into 2 cm wide strips. Hold a strip at both ends and twist in opposite directions twice, forming a spiral.

Cover the baking tray with baking paper and lay the puff pastry twists on it.

Put one baking tray into the cold cooking space at a time. Bake.

Professional baking puff pastry 210 °C for 22 Mins