Vegan Herby Puff Pastry Twist
This puff pastry twist is made with garlicky herb oil and wrapped around Nurishh plant-based alternative to camembert. Perfect for dipping and sharing! made with our Nurishh Camembert Flavour.
- 2 Sheets of Vegan Puff Pastry (650g)
- 30g Basil
- 1-3 Garlic Cloves
- 75ml Olive Oil
- 1 Nurishh Camembert Flavour
- 20ml Oat Milk (Or Any Other Plant Based Alternative to Milk)
- Handful of Sesame Seeds (Optional)
*ingredients containing allergens
Preheat the oven to 200°C.
Blend the basil with the garlic and oil until smooth.
Unroll the puff pastry and keep it on its paper. Brush very generously with the garlic and herb oil and a good sprinkle of salt and pepper. Roll it back up on the longest side (you may have unrolled it on the shorter side).
Slice the rolled pastry down the middle lengthwise to expose the green herb oil. You will now have two pieces of pastry. Carefully twist each piece to create a spiral shape, taking care to do this loosely as they will expand as they cook. Repeat the whole process with the second pastry sheet.
Place the Nurishh Camembert Flavour in its box in the centre of a large baking tray lined with parchment paper. Carefully wrap each pastry twist around the box. Repeat with each twist until you have a large spiral around the box.
Mix the milk and maple syrup together and brush it over the pastry to create a glaze. Sprinkle over some sesame seeds if using.
Bake for 25-30 mins or until golden and crispy. Brush the herby parts of the twist with more herb oil. Finish with some sesame seeds and a sprinkle of salt.