When I first started my blog I told you all what a picky eater I am and that I was working on broadening my food horizons. That was a year ago and although I've tried new kinds of foods that I've never had before, my picky ways have not changed. So even though I'm trying new things, I figured it might be time to try to make foods that incorporate ingredients I love but in a different way. I am a sucker for cheese and bread so when I came across this recipe for
Mozzarella and Basil Puff Pastry Twists I was excited. Puff Pastry is something I am terrified to work with but I've heard its one of those things you can't knock until you try it. I can't wait to make these this week. I'll definitely be giving you an update on how it went!
Ingredients:
- 1 sheet of frozen puff pastry dough, thawed
- 1 egg
- 1 tablespoon water
- 1 cup shredded Mozzarella cheese
- 1/2 tablespoon dried basil
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Directions:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Unfold puff pastry dough onto a lightly floured surface. With a rolling pin, roll dough into a 9x13 rectangle (measurement is only approximate). Using a pastry scraper or a pizza cutter, cut dough down the middle.
- Whisk together egg and water and brush the egg wash on each rectangle of puff pastry dough (only on one side) and reserve the leftover egg wash.
- Mix together the Mozzarella cheese, basil and Cayenne pepper and sprinkle mixture over one of the rectangles. Sprinkle with salt and pepper.
- Place the other half of the pastry (egg side down) on top of the cheese mixture and press the two halves together using your hands or roll lightly with the rolling pin. Gently press edges to seal.
- Using the pastry scraper or pizza cutter, cut the pastry into 1/2 inch strips.
- Working one at a time, gently twist each strip and lay on the baking sheet making sure to press down the ends so that they don't curl when baking. When all of the strips have been twisted and placed on the baking sheet, lightly brush each twist with the remaining egg wash.
- Bake for 10-12 minutes or until the twists are golden brown.
- Remove from the oven and serve warm.
I'm currently on Spring Break in Myrtle Beach visiting my boyfriend. I've been here for about three days so far and the weather has been overall really nice. Lots of sunny days. Friday we went out to lunch and then layed out by the pool. Then at night we saw the Hunger Games which was honestly incredible. I absolutely loved it. If you haven't seen it yet, you must go now! It was really good and stayed true to the book, which I really liked. Over the weekend we went to Broadway at the Beach, one of my favorite spots to walk around down here. We went to lunch and got ice cream. Yum. And today it's a little over 80 degrees out so we plan on hitting the pool or beach and enjoying the heat and sun. I love the weather here! The forecast always says there's going to be thunderstorms but those days turn out to be the hottest and most beautiful of them all. My goal is to take a ton of photos, (I never follow through on that, but I'll try) and keep you updated with all of the fun things we're doing. Ciao! 
