When I was a kid, the time before Christmas used to drag on unbearably slow. Now, I’m older and wiser (um… most times), but year after year I seem to know less and less about what happens to it (the time, I mean). Seriously, it isn’t even funny anymore.
Last week, for example, I lost Wednesday!
I’ve no idea why or how, but I could swear that there was no Wednesday last week. I had plans for that day and when I came to the realisation that nothing got completed it was Friday! Madness!
Anyway, not to worry – It is this time of the year when it is mandatory to be fat and jolly! In that spirit, let’s make some nice Puff Pastry Garlic Twists!
Lazy and delish Puff Pastry Garlic Twists
So, here we are – only a few days to Christmas now! To keep Christmas food cravings at bay, while rushing around to make things happen, making my super quick, 30 min Puff Pastry Garlic Twists is a real garlic + cheese = pleasure. With very little work you will produce a lovely, flaky snacks, which work the magic for when you feel peckish or as a little snack before the main meal. Nothing can go wrong! Promise!
I don’t know about you, but I found myself skipping meals a lot in the last week in particular. Having a ready snack to demolish when I’m desperate (read: Puff Pastry Garlic Twists) is a real lifesaver. I’m not sure whether this is due to me being a bit all over the place because of the Christmas excitement or the general lack of meal routine when I’m home alone.
Skipping meals and replacing them with the cutely shaped into Christmas tree, flaky and scrumptious crispy garlic snacks is not my regular practise though… but it’s almost Christmas! Right?! Any attempt of any type of “regular” or “routine” or “diet” has absolutely no sense in the “4 days to Christmas” world! Come on, let it go! Share the joy and some naughty, lazy, guilty pleasures in preparation for the feasts! (And, please don’t tell Santa on me! )
Regular garlic twists are made with bread or pizza like dough, but my Puff Pastry Garlic Twists are lazy little fellows made with the ready, shop bought puff pastry. (Of course, feel free to fold up your own puff pastry – Paul Hollywood’s recipe is the one I’d recommend – if you’ve got more time on your hands, but to me “lazy” contains of only 4 letters for a reason.) All you need to do is to roll it out to about 3mm thickness, smother it with the garlic chives pesto (if you don’t have garlic chives, use regular chives or even spring onions), and after picking a shape you’re after, bake for 20 min. Job done and the family members pestering you for a snack are finally off your case!
This is a also a perfect, crispy, light treat for all garlic lovers, which can easily be spiced up with another garlic clove. Or maybe even one more . Oh, you know what I mean!
- 2 garlic cloves
- ½ cup (4-5 tbsp) garlic chives, or regular chives
- ⅓ cup (30g) pine nuts, or any other
- 6 tbsp oil
- ¼ tsp salt
- ¼ tsp pepper
- You can also add any other herbs you like.
- 16oz (500g) ready made puff pastry
- 3 tbsp all purpose flour for dusting
- 1 cup of hard, mature cheese - grated
- Preheat oven to 395F (200C) and line a baking tray with parchment paper.
- Using a food processor, process all garlic pesto ingredients until they become a rough paste.
- Divide your puff pastry into 4 parts if you need to and roll it out to no more than 3 mm thick, 10” by 8” rectangular shapes. Sprinkle some flour underneath if necessary.
- Divide your pesto to even portions to coat each of your puff pastry sheets.
- Coat one side of the puff pastry with a portion of pesto.
- To make snails roll the pesto covered puff pastry sheet like a swiss roll and slice it across into ⅓ inch thick pieces (refer to pictures in the post above).
- To make twists fold the puff pastry sheet in half, so the pesto is in between pastry layers. Press the pastry gently with a chopping board so it sticks together better. (At this point you can cut pretty much any shape you like. Use a sharp knife and a bit of imagination or simply your cookie cutters!). To make the twists: using a sharp knife, slice the pastry into ⅓ inch strips. Hold one end of the strip and twist the other until you achieve a nice corkscrew like shape. Follow with the rest of the pastry strips.
- Place your twists, snails and any other shape you cut from the puff pastry onto the lined baking tray, making sure you leave at least ½ inch space for your puff pastry twists etc. to expand during baking.
- Sprinkle grated cheese over and bake for 20min.