Puff pastry sticks are a very popular snack – either savoury or sweet
They are very easy to prepare - specially with our Kawan Puff pastry sheets – rolled out already for you !
Aside from the Kawan Puff pastry sheets - all you need is your imagination!
Here is a step by step intro for “Cinnamon Sticks”
· 1 pack 8” Kawan puff pastry squares
· 1 egg
· 3 tbsp Sugar
· ½ tbsp. cinnamon powder
Defrost the puff pastry and roll out on a cutting board
Beat the egg and brush the entire surface of the puff pastry
Mix the sugar with the cinnamon powder and sprinkle evenly all over the puff pastry
Cut in half inch strips
Pick up the strips with your hands, twist them and place on a baking sheet lined with parchment paper
Bake at 180◦ Celsius for about 20 Minutes
- If you prepare savoury varieties with spices such as Curry, Paprika, mixed herbs or whatever your craving – always sprinkle some rock salt for that extra kick..
-The purpose of the egg brushed on the puff pastry, will allow your toping to stick to the finished product and not fall off
- Keep / store your puff pastry sticks in an airtight container, to avoid losing their crunch
The term “aglio-olio” is Italian, and simply stands for “garlic and oil” . In Italian cooking, it is usually used for Spaghetti prepared with garlic, chili and extra virgin olive oil. Here we have adopted this recipe for our “arlet” gourmet seafood mix. Easy to prepare and full of fresh and natural flavors !
Defrost the arlet gourmet seafood mix in a colander – and reserve the draining liquid.
Dry the seafood with a kitchen towel
Heat the olive oil in a heavy skillet, add the chopped garlic and fry until fragrant and light golden in color.
Add the chili flakes and the arlet gourmet seafood mix. Sauté on high heat for one minute, then add the reserved liquid, an optional dash of white wine and reduce by about 2/3on high heat.
Season with salt and pepper and squeeze fresh lemon juice
Turn off the heat and toss with a generous amount of freshly chopped parsley
Note: for best result – work with high heat to keep the cooking process as short as possible to avoid overcooking of this premium seafood product.