Parmesan Twists with Anchovy or Sesame and Poppy Seeds
These are a doddle to make and can be served plain with Parmesan, as in the picture, or with seeds, chopped anchovy or a mixture of them all. Just perfect for serving with drinks.
Makes about 24
|250g butter puff pastry, either rolled or leftover trimmings|
|2 tablespoons freshly grated Parmesan|
|2 anchovy fillets, very finely chopped|
|1 tablespoon sesame seeds|
|1 tablespoon poppy seeds|
|1 small egg, beaten|
|salt and freshly milled black pepper|
|flour (for rolling)|
|Preheat the oven to gas mark 6, 400°F, 200°C.|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: You will need two Delia Online Baking Sheets with Liners or two baking sheets lightly greased|
This recipe is from Delia's Happy Christmas
Begin by rolling out the pastry on a lightly floured surface to an oblong roughly 30x23cm, then divide it into 2 pieces (15x23cm).
Then take one of the pieces of pastry and brush it well with beaten egg. After that, sprinkle the Parmesan evenly all over, followed by the pieces of anchovy, and press it all down into the pastry either with your fingers or a palette knife.
Now brush the second piece of pastry with beaten egg and sprinkle it evenly with a mixture of the sesame and poppy seeds, and again press the seeds well into the pastry and add some seasoning.
Now place both the pastry sheets on a lightly floured tray and chill them for about 30 minutes, so they are easier to cut and twist.
Then cut each piece into 12 evenly sized long strips and place each one on the baking tray. Now, holding down one end, twist them round and round, before pressing the other end to the baking gray.
(You can now cover and chill the twists if you don't want to cook them straight away)
When you are ready too cook them preheat the oven to 200C, Gas Mark 6, pop them in the oven and bake for 12-14 minutes, until they are puffed and golden brown.
They can be made ahead and warmed through in the oven. Alternatively, once cooked, freeze them till needed - in which case put them on a baking sheet and pop them in the oven at the same temperature for 5 minutes.
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This recipe is courtesy of Mark Mitson and is an absolute winner to serve with drinks at Christmas or any time. I've never been keen on fiddly canapes, and these are so simple and easy, and absolutely never fail to please.
This recipe was kindly given to me by the Head Pastry Chef, Mark Mitson, at The Blakeney Hotel in Norfolk, where they are served in the bar with drinks, but only if you get there early enough, because they disappear in a flash.
This recipe would be perfect for serving something home-made with pre-dinner drinks, and you can ring the changes with the type of cheese you use.
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