Pastry Twists

Pastry Twists

Ingredients:
3 rolls of puff pastry
200ml milk
50g granulated sugar
half a cup of icing sugar to sprinkle once baked
1 tbsp flour
1 tbsp Maizena
4 egg-yolks
1 tbsp vanilla essence
Pinch of salt
Optional: ¼ cup of flaked almonds

Method:
In a pot, place milk, granulated sugar, vanilla essence, flour, egg-yolks and maizena and salt. Bring to boil and allow to cook stirring all the time, for about two minutes until it thickens. If you are using almonds, then add them at the end, then set aside to cool.

Roll out the pastry and cut in strips of about 20cm long and 2cm wide. On the one strip, place a little of the cream and spread it, then cover with another strip, twist and place on greased tray. Do the same with the rest of the pastry. Bake for about twenty minutes, until they are golden brown, if the bases still feel soft, then turn them around and bake the undersides a further five minutes. Sprinkle icing sugar after they have cooled off .The cream will be sufficient for three rolls of pastry so it will make a good supply of these biscuits, but I guarantee they will be finished in no time.