By The Greek Vegetarian :: Spartan Electrical and Smeg
Such simple snacks — puff pastry, done three different ways! Sweet cinnamon rolls with a tangy lemon glaze, simple cheese sticks that will have you coming back for more, and pretty-as-a-picture matchsticks with jam and cream. Our friends at Spartan Electrical have all the appliances that you need to cook up a storm — head to their website to find everything you need! For this recipe, we used the awesome Smeg ovens!
Cinnamon Scrolls
Makes 12 scrolls
Ingredients
4 sheets puff pasty, thawed
100 grams unsalted butter, melted
1/3 cup G-Fresh Cinnamon Sugar (or equal parts cinnamon and caster sugar to equal 1/3 cup) plus some additional for dusting
1 cup icing sugar
4 tbsp lemon juice
1 egg, beaten
Method
Preheat oven to 200 degrees fan forced, and line 2 baking trays with parchment paper.
Using a pastry brush, lightly brush all pastry pieces with the melted butter.
Sprinkle two of the pastry sheets with the cinnamon sugar then place the other piece of plain buttered pastry on top of each of the cinnamon sugar coated sheet.
Press the pastry down along the sides with your knuckles to ensure they somewhat stick together. Using a rolling pin, lightly roll the pasty sheets together to ensure the pastry sheets stick together.
Using a sharp knife, cut 4-5cm strips out of the pasty in lengths. Lift one of the strips up and lightly stretch with your fingers. Twist the pastry strip like a corkscrew then place on the bench and roll the pastry into a spiral tucking in the final strip underneath the pastry spiral. Repeat process until all of the strips are twisted. At this point you can freeze the scrolls if you would like to prepare ahead of time. Simply thaw the scrolls prior to the next step.
Brush the top of the spirals with egg wash and place into the oven for 25-30 minutes or until cooked through.
Meanwhile prepare the glaze by mixing the icing sugar and lemon juice together. You can adjust the thickness of the consistency by adding more or less lemon juice (or water).
Once the cinnamon scrolls are cooked, remove from the oven and immediately drizzle with icing glaze and sprinkle with some additional cinnamon sugar.
Enjoy warm or cold.
Cheese Twists
Makes approximately 24
Ingredients
4 sheets puff pastry, thawed
1 cup very finely grated parmesan cheese plus additional for topping
1/4 cup G-Fresh Mediterranean Spice Mix plus additional for topping
100 grams unsalted butter, melted
1 egg, beaten
Method
Pre-heat oven to 200 degrees fan and line 2 baking trays with parchment paper.
Using a pastry brush, lightly brush all pastry pieces with the melted butter.
Sprinkle two of the pastry sheets with the parmesan cheese then the Mediterranean spice mix then place the other piece of pastry on top of each of the coated sheet.
Press the pastry down along the sides with your knuckles to ensure they somewhat stick together.
Using a sharp knife, cut 1.5cm strips of pastry then twist like a corkscrew. Place on baking sheet then brush with egg wash. Sprinkle with additional parmesan cheese and Mediterranean spice mix. Repeat process until all the pastry strips are twisted.
Place into the oven and cook for 20-25 minutes or until golden and crispy.
Allow to completely cool before serving.
Strawberry & Cream Matchsticks
Serves 8
Ingredients
2 sheets puff pasty, thawed
600 mls thickened cream
250 grams strawberry jam
1 cup strawberries, chopped
1.5 tbsp icing sugar plus an additional 2 tablespoons for decoration
Method
Pre-heat oven to 200 degrees fan and line 2 baking trays with parchment paper.
Cut the pastry sheets in half, then in quarters then cut each quarter in half. You should have 8 rectangles of pastry per pastry sheet.
Place the rectangles on the baking trays then place into the oven and bake until golden and puffed – around 20/25 minutes.
Meanwhile using an electric beater, beat the cream and the icing sugar until stiff peaks form then place into a piping bag and set aside for assembly.
Remove the pastry from the oven and allow to completely cool.
Assemble by smearing some jam on half of the pastry rectangles. Snip the tip of the pastry bag off and follow by piping 8 small dobbs of cream onto the pastry in rows of two. Sprinkle some strawberries down the middle of the cream then pipe a line of cream over the top of the strawberries. Sandwich by placing a plain pasty rectangle on top of the cream.
Sprinkle with icing sugar and serve immediately.
