Savoury and sweet twists to get you through lockdown

Savoury and sweet twists to get you through lockdown

Let’s face it we all need a little bit of a treat in lockdown. So when our WEEC cook Kalpna heard our preschool children were creating some ‘Krispy Treats’ for their friends in the home corner, she decided to turn their ideas into reality. Together they have come up with two tasty treats.

First up is the Krispy Twist – which has a lovely savoury filling complete with prosciutto and parmesan. Next, we have the Krispy Heart filled with healthy sweet ingredients such as cinnamon and coconut. The children at our service, can’t wait to make these two new treats together with their friends in the home corner.

Savoury Krispy Twists – Makes 20

Ingredients

  • 2 sheets puff pastry defrosted but still chilled 
  • ½ cup Parmesan cheese finely grated 
  • 4 oz (125g) prosciutto thinly sliced 
  • 1 egg for egg wash 

Method

  1. Preheat oven to 200ºC. Line two large baking trays with non-stick paper. 
  2. Place one sheet of puff pastry on a cutting board 
  3. Spread half of the parmesan cheese evenly over puff pastry. 
  4. Top with half prosciutto slices, covering the entire pastry and cheese. 
  5. Slice into even strips about 1inch/2.5cm thickness. 
  6. Hold the prosciutto in place and twist and roll each strip. Place on lined baking sheets. 
  7. Beat egg with a teaspoon of water and brush each twist with egg wash. 
  8. Repeat with remaining ingredients. 
  9. Bake in preheated oven for 15-20 minutes or until golden brown and crunchy. 
  10. Cool on a wire rack. 

Sweet Krispy Hearts – Makes 20

Ingredients

  • 1/3 cup sugar 
  • 1/3 cup shredded coconut 
  • 1 teaspoon ground cinnamon 
  • 1 sheet puff pastry (thawed if frozen) 
  • 3 tablespoons butter (melted) 

Method

  1. Preheat oven to 200ºC. Line two large baking trays with non-stick paper. 
  2. Combine sugar and shredded coconut in a small bowl. Sprinkle your work surface with half of the mixture and then lightly press the pastry onto the sprinkled mixture and roll out slightly with a rolling pin.
  3. Brush the pastry with 2 tablespoons of the melted butter and sprinkle with the cinnamon sugar, reserving just a small amount for garnish. 
  4. Starting with the shortest sides, roll up each side in a jelly roll fashion until the rolls meet in the centre.
  5. Refrigerate dough for 30 to 40 minutes or until chilled and firm.
  6. With a serrated knife, gently cut the roll into 16 slices. Place slices cut side down, 2 inches apart on prepared cookie sheets. Lightly press down until they are 1/4-inch thick. 
  7. Pinch the bottom edge of each slice to form a heart shape. Drizzle the hearts with the remaining 1 tablespoon of melted butter and sprinkle with the remaining cinnamon sugar. 
  8. Bake for 10 to 20 minutes or until golden brown.
  9. Remove to a wire rack to cool completely. Store at room temperature in an airtight container. 

These twisted treats are always a hit amongst the children at our service. They enjoy both the savoury and sweet versions. Which one would you prefer?

If you would like to find out more about our centres, you can book a tour or send us a message.


Westmead Centre’s chef, Kalpna

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