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.
SERVINGS
4
PREPARATION
45 MINUTES
DIFFICULTY
EASY
INGREDIENTS
- 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
METHOD
- Preheat the oven to 200ºC.
- 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.
