These puff pastry twists are so simple to make. Filled with cheese, jam, caramel spread or pesto, they cook in less than 10 minutes are make delicious snacks.
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Salami stick & cheese twists
Prep + cook time: 12 minutesÂ
Makes: 8
Preheat a 5.3-litre air fryer to 200°C for 3 minutes. Cut 1 sheet partially thawed butter puff pastry into eight 1.5cm x 20cm strips. Squeeze a thin line of American mustard along the middle of each strip. Using four 40g packets mild salami and tasty cheese Stix, cut each piece of cheese and salami in half lengthways. Stack a cheese half on top of a salami half, then wrap each stack with a strip of pastry, mustard-side down, to form a spiral. Brush pastry with egg wash; sprinkle with a pinch of dried oregano and chilli flakes. Taking care, line the air fryer basket with baking paper and place twists in the basket; cook for 6 minutes or until puffed and golden. Stand for 5 minutes, then serve with spicy tomato relish.
Caramel nut puff pastry twists
Prep + cook time: 30 minutes (+ freezing)Â
Makes: 10
Spread 1 sheet partially thawed butter puff pastry with 2½ tablespoons caramel spread or dulce de leche, leaving a 3mm border. Scatter with 2 tablespoons ground hazelnuts and a large pinch of ground allspice. Place another pastry sheet on top, pressing together gently. Place pastry in the freezer for 30 minutes to firm, then cut into 10 even strips. Pinch one end of strips and twist from that end to the other end five times. Holding one end of the strips flat on a work surface, wrap strips around to form a twisted spiral. Brush pastry with egg wash. Preheat a 5.3-litre air fryer to 180°C for 3 minutes. Taking care, line the air fryer basket with baking paper and place pastries in the basket; cook for 12 minutes or until puffed and golden. Transfer to a wire rack to cool. Drizzle with extra caramel spread.Â
Cherry jam pinwheels
Prep + cook time: 40 minutes (+ standing & freezing)Â
Makes: 9
Combine 1/3 cup (40g) ground almonds, 1½ tablespoons sugar and 2 tablespoons melted butter until well combined; stand for 10 minutes. Cut 1 sheet partially thawed butter puff pastry into nine squares. Make a 3cm cut from the corner of each square towards the centre; place 2 teaspoons of almond mixture in centre of each pastry. Fold every second point into the middle to form a pinwheel. Place pastries in the freezer for 30 minutes to firm. Preheat a 5.3-litre air fryer to 200°C for 3 minutes. Brush pastries with egg wash. Spoon ½ teaspoon cherry jam in the centre of each pastry; top with a thawed frozen or a canned cherry. Spray the air fryer basket with cooking oil spray. Taking care, place half the pastries in the basket; cook for 10 minutes or until puffed and golden. Repeat cooking remaining pastries, spraying the basket with more cooking oil spray. Transfer to a wire rack to cool.
Red pesto puff pastries
Prep + cook time: 30 minutes (+ freezing)Â
Makes: 12
Combine ½ cup (120g) spreadable cream cheese, 2 tablespoons each red pesto and finely grated parmesan and 1 tablespoon chopped flat-leaf parsley. Spread mixture over 1 sheet partially thawed butter puff pastry to cover, spreading right to the edges. Roll one edge into the middle of the sheet and stop, then repeat with the opposite side to meet in the middle. Place pastry in the freezer for 30 minutes to firm. Preheat a 5.3-litre air fryer to 180°C for 3 minutes. Cut rolled pastry into 2cm thick strips. Brush a cut side of each pastry with egg wash and sprinkle with a little extra grated parmesan. Taking care, line the air fryer basket with baking paper and place pastries, cheese-side up, in the basket; cook for 10 minutes or until puffed and golden. Transfer to a wire rack to cool.
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