Puff Pastry Twister

It is a bow shaped twister. When I was a child, my father often used to get these twisters from a nearby bakery shop.  I love eating them since then. We used to call them 'Turra-Murra' !  Now we have many varieties of this in the market. Today, I am making the most basic twisters.

 



Ingredients:
1. Puff Pastry dough -------------- 8" x 8" sheet
2. Oil -------------------------------- for greasing the tray
3. Ajwain --------------------------- 1 tsp
4. Salt ------------------------------- 1 tsp


Cut sheet into 2" x 4" pieces.

 

 

Roll the pieces a little. Twist them to form bow shape.

 

Grease the tray and then bake at 230 C for 15 minutes.

 

  

Your twisters are now ready.  Store them in an air tight container.

 

How to make Puff Pastry Dough

Puff  Pastry dough has many layers. These layers open up when the dough is baked. It is made by filling butter in the dough. Then folding the dough and rolling it. Repeating the rolling and folding process several times increases the overall number of layers. Its not very technical but requires patience.

We can use this dough to prepare many snacks like twister, patties, croissant etc.


Ingredients:

1. Plain flour (Maida) ------------------ 4 cups + flour for dusting
2. Butter --------------------------------- 1 1/2 cup
3. salt ------------------------------------ 1 tsp
4. Ghee (Calrified butter) ------------- 1 tbsp
5. lemon juice -------------------------- 1 tbsp
6. Water --------------------------------- to make dough


Take a deep breath and START......

Take flour in a bowl.

Add ghee, salt and lemon juice in the flour.

Make a dough with water. Dough should be like chapati dough. Rest the dough for 30 minutes.

 

 

Crush the butter and place it in the fridge for 10-15 minutes.

 

After 30 minutes knead the dough again. Use dry maida for dusting and roll the dough in 1/4" square and put the butter in the middle of the rolled dough.



 Now fold the dough as shown in the pictures.

 



 

 

Now roll the dough again slowly so that butter will not come outside. In case it does, dust some dry maida and roll it softly.

 

 

Fold it again in the same manner as before.

 

Now wrap the dough in the plastic sheet and refrigerate for 15 minutes. Repeat this process 4-5 times. Now puff pastry dough is ready to use.

 

Now roll the dough again into 1/3" thick square sheet. Cut into required size pieces and use them.. :).

Or refrigerate them in a air tight container to be used later whenever needed.

 

Whenever you want to use the pastry dough take them from the fridge in advance.