My third and last real life romance menu for the month. This one is my favourite. Next week though, I have five gorgeous recipes that would make any night romantic.
And for today? A nice light starter of puffy, flavourful straws.
I have in mind a way heartier version but the recipe isn’t just right in my head yet and I’m picturing it as something really nice to eat in the summertime with copious amount of rose wine.
These are so amazing but I’m almost embarrassed at how easy they are. I mean, this is supposed to be a cooking blog and these are really close to not cooking. Smear a bit of flour on yourself and look exhausted when you bring them out.
Start with a block of puff pastry and
roll out the corners before tackling the middle.
Doing so will give you a nice straight rectangle. Sprinkle liberally with chopped garlic, fennel seeds and sea salt.
Fold in half and roll together.
Cut into one inch strips….
Give them a twist and place on a cookie sheet, pressing down the end a little so they stay twirled while they cook.
Bake until crispy and browned and serve with a gorgeous soft cheese and fruit.
What’s that cheese? A special treat that I’ll introduce on Saturday.
- Makes 18
- 1 block puff pastry (rolled to an 18x20 rectangle)
- 1½ T chopped garlic
- 2 tsp fennel seeds
- 1 tsp sea salt
- Top puff pastry with the remainder of the ingredients, Fold in half and slice into 1 inch strips and give a twist. Place on a silicone or parchment lined cookie sheet and lightly press down the ends. Bake at 375 for 12-15 minutes or until lightly browned.