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Peanut & Cheese Twists
Serves 4
  • 1 sheet frozen puff pastry
  • 1 ½ cups cheese, grated
  • 1 ¾ capsicum, crushed
  • 1 egg white
  • 1 ¼ cups Soland Peanuts, roasted & chopped
  • Defrost the sheet of pastry for about 20 minutes.
  • Unfold the pastry sheet on a floured board.
  • Roll pastry into 38 x 20cm square.
  • In a bowl combine cheese and capsicum.
  • Sprinkle the cheese mixture onto the pastry and lightly press the mixture into the pastry.
  • Cut the sheet lengthwise into three strips.
  • Cut each strip horizontally into pieces approximately 2.5cm wide.
  • Hold each piece at opposite ends. Twist into a spiral.
  • In a small bowl, beat the egg white until frothy.
  • With a brush, coat each twist with the egg mixture.
  • Roll in chopped peanuts.
  • Place on ungreased baking sheets and bake in a 215 °C oven for 5 minutes or until golden brown.







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