Halloumi Puff Pastry Twists
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 40 twists
- sea salt and freshly ground black pepper
- flour, for dusting
- 425g (14oz) pack ready-rolled puff pastry sheets (2 sheets)
- 125g (4 1/2oz / 1 cup) grated halloumi
- 100g (4oz / 1 cup) grated pecorino or parmesan
- a small bunch of chives, snipped
- 1 medium free-range egg, beaten
- Carbohydrate 1 g(0%)
- Cholesterol 9 mg(3%)
- Fat 2 g(3%)
- Fiber 0 g(0%)
- Protein 1 g(3%)
- Saturated Fat 1 g(5%)
- Sodium 69 mg(3%)
- Calories 27
Preparation Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Line two baking trays (cookie sheets) with baking parchment. Unroll one of the pastry sheets onto a lightly floured surface. Scatter nearly half of the grated cheeses over it. Sprinkle with the chives and season with a little salt and pepper. Fold the pastry in half to cover the cheesy filling and roll out to the original size. Cut into strips 1cm (1/2 inch) wide and brush lightly with beaten egg. Twist them three or four times. Repeat with the remaining sheet of pastry. Arrange the pastry twists on the baking trays and sprinkle with the remaining cheese. Bake in the oven for about 12 minutes until puffed up and golden brown. Leave to cool completely before eating. You can store them in an airtight container for 48 hours. From The Halloumi Cookbook © 2019 by Heather Thomas. Reprinted with permission by HarperCollins Publishers Buy the full book from HarperCollins or from Amazon.
Preparation Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Line two baking trays (cookie sheets) with baking parchment. Unroll one of the pastry sheets onto a lightly floured surface. Scatter nearly half of the grated cheeses over it. Sprinkle with the chives and season with a little salt and pepper. Fold the pastry in half to cover the cheesy filling and roll out to the original size. Cut into strips 1cm (1/2 inch) wide and brush lightly with beaten egg. Twist them three or four times. Repeat with the remaining sheet of pastry. Arrange the pastry twists on the baking trays and sprinkle with the remaining cheese. Bake in the oven for about 12 minutes until puffed up and golden brown. Leave to cool completely before eating. You can store them in an airtight container for 48 hours. From The Halloumi Cookbook © 2019 by Heather Thomas. Reprinted with permission by HarperCollins Publishers Buy the full book from HarperCollins or from Amazon.
