Mail this page

Email this page to a friend

Recipes (2)

Published in: Recipes


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”

puff sheet


·         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 180Celsius 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



Published in: Recipes

aglio olio


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 !

aglio olio 


  • 500g “arlet” gourmet seafood mix
  • A generous amount of extra virgin olive oil (the bottom of the frying pan well covered)
  • 4 -5 garlic cloves – chopped
  • A dash of white wine (optional)
  • A sprinkle of chili flakes
  • Salt & pepper (preferably coarse sea salt and freshly ground black pepper)
  • ½ fresh lemon
  • Chopped parsley



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.










Go to top