Saturday, July 12, 2008

Keeping Account

Here is a recipe that will use up those scraps of left-over puff pastry. Never scrunch up this type of pastry prior to rolling out. Place the scraps one on top of the other, so the layers of dough/butter stack up, this way they will rise perfectly and not spread out every which way they can. This also uses storecupboard ingredients, although the spices could be changed, or even something like mincemeat used as a filling.
Cinnamon Twirls: makes about 20
4 0z (110g) puff pastry
1 oz (25g) butter, melted
2 tblsp caster sugar
3 tsp ground cinnamon
1 egg yolk, beaten
2 tsp water
Roll out the pastry to a rectangle 8" x 6" (20 x 15cm). Brush with the butter. Mix the sugar and spice together and sprinkle this evenly over the pastry. Working from both sides, roll the short sides of the pastry into the centre, brush the edges that meet with a little butter then press together.
Slice thinly (5mm/bare 1/4"), then lay each slice flat on the board and roll a little thiner. Place on a baking tray. Blend the egg yolk and water together and brush the tops of the Twirls with this (any surplus egg could go into another dish). Bake at 200C, 400F, gas 6 for 10 minutes. Cool on a cake aire and store in an airtight tin.