Tomato twists

2½ tbsp tomato purée

2 cloves of garlic

crushed

1 tsp cumin powder

¾ tsp salt

¼ tsp cayenne pepper

1 tbsp olive oil

1 rolled-out rectangular sheet of puff pastry

(about 25 × 42 cm)

1 egg white

beaten

2 tbsp durum wheat semolina

Combine the tomato purée and all the ingredients up to and including the olive oil in a small bowl. Unroll the puff pastry, spread the tomato paste lengthwise along one half of the puff pastry sheet, fold the other half over the top and press down lightly. Brush the top of the pastry with egg white and sprinkle with durum wheat semolina. Cut the pastry into strips about 2 cm wide. Hold each strip at both ends and twist in opposite directions twice, forming a spiral, and place on a lined baking tray. Put the baking tray into the cold cooking space and bake at 210 °C for about 20 minutes using the professional baking classical mode.

Put the tray in

Professional baking classical 210 °C for 20 Mins