Traditionally we eat dairy foods on Shavuot and I decided to write a dairy recipe that was a little different but at the same time perfect for Kiddush, a starter or as part of a main course during this chag/ festival. Just vary the size of the casing to suit the occasion.
I have used cream cheese but they work equally well with goat’s cheese or curd cheese.
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Serves: 6 people
Ingredients:
320g Puff pastry -ready rolled if possible
2 egg yolks – beaten - for glazing
For the filling
2 tablespoons olive oil
3 cloves of garlic – peeled and finely chopped
2 medium- size leeks – washed, trimmed and finely chopped
2 red onions- skinned and chopped
120g cream cheese
75g chopped pecans
Salt and freshly ground black pepper
For the garnish
Freshly ground black pepper
A selection of salad leaves
Extra virgin olive oil
Balsamic vinegar
Method
Pre-heat the oven to 225C/ 425F/ Gas mark 7.
Prepare the pastry by cutting it into six 10 cm squares.
Using a sharp knife cut an incomplete inner 1 ½ cm square. DO NOT CUT THE SQUARE COMPLETELY – leave the two opposite diagonal corners uncut.
Brush the pastry with beaten egg yolk.
Lift one of the cut corners and join it to the diagonally opposite cut corner pressing lightly to attach.
Repeat with the outer cut corner. You now have a square with twisted corners.
Bake for 15 minutes until well risen and golden.
Remove from the oven and using a sharp knife very carefully cut out the top layer of the inner square and set it aside to use as a lid. Carefully scrape out any raw pastry leaving the base intact.
Heat a frying pan with olive oil. Sauté the chopped leek, onion and garlic until softened.
Turn the heat off and mix in the cheese and chopped pecans. Season with salt and freshly ground black.
Spoon in the prepared filling into the pastry twisters. Sit the lid on top.
Lower the oven to 180C/350F/ Gas mark 4. Heat the filled pastry twisters for 15 minutes.
It is at this stage that the twisters can be prepared in advance and reheated in the oven for 10 minutes on 180C/350ºF/ Gas mark 4.
Serve immediately on a warmed plate. Dust the plate with freshly ground black pepper and garnish with a selection of salad leaves. Dress the salad with some extra virgin olive oil and balsamic vinegar.
