Puff Pastry Twists aren’t a uniquely German creation, by any means. If you looked them up on the internet right now, you’d find all kinds of different recipes from food bloggers, magazines and celebrity chefs. The German version just has a slightly different “twist” (couldn’t resist!) on this party appetizer that I really wanted to show you here.
Puff Pastry Twists at my wedding
I had Puff Pastry Twists like these at various social gatherings I attended while I was in Germany last year. We even had them as an appetizer at my wedding last September. I just adored them and always have a hard time not gobbling them all down. The German name for these, Knusperstangen, literally just translates to “crunchy sticks”. Though, you can also see them call by the name of whatever seasoning that’s included, like Kümmelstangen (caraway sticks) or Mohnstangen (poppy seed sticks). It’s these flavours that give them that German “twist” I was talking about earlier. The seasonings most often used are use caraway seeds, poppy seeds, sesame seeds, coarse salt or all four!
Now I know that most North Americans don’t like caraway seeds, but I’m including them in the recipe because I just adore them. Simply leave it off, if you don’t like them. I’m guessing caraway is just one of those things that’s either an acquired taste or that you just “learn” to eat from when you’re little. Or perhaps it’s like cilantro or brussel sprouts and we’re predisposed to like them or hate them based on our DNA. If this last one’s the case, the majority Germans would definitely carry the “love caraway seeds” gene and I would carry the “love it” gene for all three.
Puff Pastry Twists
(Knusperstangen)
Ingredients:
- 1 Sheet of Puff Pastry (I use Pepperidge Farm)
- Healthy sprinkling of Coarse Salt (Kosher works fine)
- A dash of Caraway Seeds
- A scattering of White and/or Black Sesame Seeds
- A dusting of Poppy Seeds
Egg Wash:
- 1 Egg
- 1 tbsp Milk
- 1/8 teaspoon of Salt
Equipment:
- 2 Baking or Cookie Sheets
- Pizza Cutter or Sharp Knife
- Natural Bristle Pastry Brush
- Parchment Paper
First, let’s thaw out the dough until it’s workable but still cold. Takes about 25 minutes in my kitchen.
Roll out the puff pastry sheet on a floured surface to about 10″ x 12″ and then cut the sheet in half. Don’t use too much flour or you’ll end up with very “flour-y” tasting twists.
I use my favourite pizza cutter to do all the slicing. Mine’s black but I wish I had know there was a red one! Do you have a colour scheme you’re going for in your kitchen? Mine’s red and turquoise.
Slice each side into strips about 1 inch thick as evenly as you can.
It’s a “try to do as I say and not as I do” situation here because as you can tell I did not get my lines very straight. Actually, straight lines and I just don’t seem to be friends.
Twist each puff pastry strip by grasping each end in one hand and twisting with each hand counter to the other. I think of it as unwrapping a piece of hard candy. Though, you probably don’t need me to explain this part to you. It’s pretty intuitive.
Place each twisted strip onto a parchment paper lined cookie sheet.
Next come the egg wash. In small bowl, mix together one egg, one tablespoon of milk and the salt. Leave it to sit for a minute or two before using.
According to Fine Cooking, the salt helps break down the proteins of the egg and thins out the white. It really does work and makes it much easier when brushing the wash onto smaller pastries.
Cover each pastry strip with egg wash. A natural bristle pastry brush is far easier to work with than a silicone one for this.
Sprinkle each strip with the seasoning(s) of your choosing. I use all four – salt, caraway seeds, sesame seeds and poppy seeds for one half. The other have gets everything except the caraways seeds for my husband.
It’s almost like an “everything bagel” seasonings, which I think would tastes great here too.
Bake Puff Pastry Twists in a preheated oven at 400 degrees for 10 – 15 minutes. You’ll know they’re done when they’re a deep, golden brown. My oven needs the full 15 minutes but yours might not.
There you have it! Puff Pastry Twists ready for a party! Except, there’s no party at our house so I’ll be eating at least half of these all by myself.
Enjoy your Puff Pastry Twists and share them with friends!
When the weather gets warm again here I have a very special post planned. It’s definitely a summer time recipe. You’ll know it when you see it, so stay tuned!
As always,
Und Alles Liebe,
Diony
Puff Pastry Twists
Ingredients
- 1 Sheet of Puff Pastry I use Pepperidge Farm
- Healthy sprinkling of Coarse Salt Kosher works fine
- A dash of Caraway Seeds
- A scattering of White and/or Black Sesame Seeds
- A dusting of Poppy Seeds
Egg Wash
- 1 Egg
- 1 tbsp Milk
- Pinch of Salt
Instructions
-
Thaw out one puff pastry sheet until it's still cold but workable. Roll out the dough on a floured surface until about 10 x 12 inches. Cut in half and then cut each half into inch-wide strips. Twist strips once or twice and place on a parchment paper lined cookie sheet.
-
Mix egg wash ingredient thoroughly and let sit for 1 - 2 minutes. Brush egg wash onto each twist. Sprinkle on as many as the seasonings as you wish.
-
Bake in a preheated oven at 400 degrees for 10 - 15 minutes, or until deep, golden brown.
Recipe Notes
Adapted from Chefkoch.de
This is really good recipe and fully explained thanks for sharing