Amazingly simple, yet stunning to look at and eat, make a batch of these puff pastry twists with Macadamia and Cocoa filling and a Luxury Chocolate Cointreau Dip
- 2 x 375g sheets ready rolled puff pastry
- 1 jar Macabella Crunch
- 1 egg beaten
- 4 tbsp Macabella Velvet
- 4 tbsp Creme Fraiche
- 1 slug Cointreau (optional)
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Pre-heat the oven to 200C/180C fan/gas 6 and get the pastry sheets out of the fridge. Line 2-3 baking sheets with greaseproof paper. Unroll the pastry once it's had a chance to come to room temperature or it'll crack.
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Spread one sheet with a generous layer of Macabella Crunch. Place the other sheet carefully on top so all of the edges match up.
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With a sharp knife, cut the pastry widthways across into 2cm strips.
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Pick up one strip at a time with your hands at either ends and twist approximately six times. Repeat until all of your pastry strips have become twisty!
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Brush with beaten egg and then bake in the oven for 20 minutes until golden. Carefully removed to a wire rack and cool.
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To make the dip: Mix all of the ingredients in a bowl and then transfer to a pretty dish. Serve with the Macabella Nutty Chocolate Twists while they're still warm, but they're nice cold too!