Nutella pastry twists
INGREDIENTS
- 200 g sheet all-butter puff pastry, thawed but cold
- 1 cup Nutella or chocolate hazelnut spread
- 1 egg, lightly beaten
INSTRUCTIONS
1
Preheat oven to 180°C.
2
Line a baking sheet with baking paper and lightly grease it with cooking spray.
3
Unfold one sheet of the puff pastry onto a lightly floured work surface. Using a rolling pin, lightly roll the pastry to seal together any folds.
4
Spread Nutella onto the flattened puff pastry dough.
5
Flatten the second sheet of puff pastry dough and place on top of the first sheet.
6
Cut the dough into approximately 3cm strips and twist each strip into a twist and place on the baking sheet.
7
In a small bowl, whisk the egg then brush it onto the twists.
8
Bake for 15 to 18 minutes until golden brown.
9
Remove the twists from the oven and allow them to cool for at least 5 minutes on the baking sheet.
Ricotta and lemon cakes
INGREDIENTS
- 175 g butter, softened
- 175 g (¾ cup) castor sugar
- zest of 2 lemons, grated
- 3 large eggs, separated
- 300 g ricotta
- 130 g (1 cup) self-raising flour
- 5 ml (1 tsp) baking powder
- icing sugar, to serve
INSTRUCTIONS
1
Preheat the oven to 180°C and grease two 6-hole large muffin pans.
2
Using a food processor, beat the butter and sugar until pale and fluffy. Add the lemon zest, egg yolks and ricotta, and beat again on a low speed.
3
Using a separate bowl, whisk the egg whites until they form soft peaks. Gently fold the egg whites into the ricotta mixture.
4
Gently fold in the flour and baking powder and pour into the greased muffin pans.
5
Bake for 25 – 30 minutes or until the cakes are firm and golden. Remove from the oven and allow to cool in the pans.
6
When cool, dust with the icing sugar before serving.
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