Puff pastry, two cheeses, and a jar of Chilli Crunch doing the work of an entire spice cupboard. Brushed through before the twist, so every straw bakes up gold with crisp red bits laminated inside. Put them near people and count to sixty.
35 mins. Makes about 20.
Ingredients
- 2 sheets frozen puff pastry, thawed
- 2 dessertspoons Plateit Chilli Crunch
- 100g sharp cheddar, finely grated
- 40g parmesan, finely grated
- 1 egg, beaten
- Flaky salt, a pinch
Method
- Oven to 200C. Line two trays with baking paper.
- Brush 1 dessertspoon of Plateit Chilli Crunch over each pastry sheet, edge to edge, oil and bits together.
- Scatter both cheeses over one sheet. Lay the second sheet on top, crunch side down, and press firmly with a rolling pin.
- Cut into 2cm strips. Twist each one tight, lay on the trays, brush with egg, pinch of salt.
- Bake 15 to 18 mins until deep gold and crisp right through. Cool 5 mins so they set. Stack like firewood.
Swap it: Same twist with Plateit Italian Chilli Crunch and the parmesan doubled reads like an aperitivo bar snack.
