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“Not very healthy but oh so very tasty! Mind you, my family loves anything that uses puff pastry so this was always going to be a winner! Best eaten on the day of baking.”
READY IN:
30mins
YIELD:
30-40 twists
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 200°C.
  2. Cut the pastry in half lengthways and then cut each half into 1cm thin strips.
  3. Gently twist each strip a few times and place on a baking tray (you'll need two trays or to make two batches).
  4. Bake for 8-10mins or until golden brown.
  5. Leave to cool for approximately 5 minutes.
  6. While the pastry is baking/cooling, boil the orange and lemon juices together and reduce until there is 2-3tbsp of juice remaining.
  7. Remove from the heat, add in the icing sugar and cream and stir well until the icing sugar has dissolved.
  8. Pour into a shallow bowl and leave to cool for 5-10 minutes.
  9. Dunk the pastry twists into the citrus glaze until they are well coated.
  10. Place on a wire cooling rack, sprinkle with the orange and lemon zest and leave to set.
  11. Eat them all up quick!

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