Salted Twisters And Cheese Crescents
|Frozen puff pastry||13 Ounce, thawed (1 Packet)|
|Egg||1 , beaten|
|Coarse salt||To Taste|
|Cheese||1 Ounce, finely grated|
|Poppy seeds||2 Teaspoon|
Divide the pastry dough in half. For the twisters, roll out one portion to a rectangle about 38 by 12.5 cm (15 by 5 inches). Cut into 1 cm (2 inch) strips along the length, and cut each strip into two, widthways. To shape, wrap the end of a dough strip round the loop end of a plain round skewer, but do not take in the loop itself. Press the dough to secure, then continue to spiral the strip around the skewer, leaving a space between each turn. Place join side down on a baking sheet. Twist each strip of dough in the same way. Brush with beaten egg and sprinkle lightly with salt. Bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for 10 to 15 minutes. Remove from the skewers while warm.
For the crescents, roll out the rest of the dough to an oblong 40 by 20 cm (16 by 8 inches). Cut into eight equal sized squares. Cut each square in half diagonally to make 16 triangles. Brush with beaten egg. Scatter with cheese. Roll up from the long edges and shape into crescents. Brush again with egg and sprinkle with poppy seeds. Bake as for the twisters. Serve warm. Makes 20 twisters and 16 crescents