Submitted by Chaya Weiszner
This recipe all came about from leftover BBQ beef brisket that I had from a previous dinner. What do I do with it? It was a minimal amount. So, I decided to take puff pastry and incorporate them into a new side dish. The first time I made them, the only flavors I used were honey and mustard (since that’s what I use when I make franks ‘n blanks). But I wanted more complex flavors, so when you take a bite, you’re just like “WOW.” I started thinking more sweet and spicy. So I ended up adding more sweetness with brown sugar, and spiciness with cayenne pepper. I also added a little complexity to the flavor by adding rosemary. I never have leftovers of this dish, no matter how much I make!!! I’ve formed them into twists, I’ve formed them into a big pull-apart sunflower dish. You can pretty much get as creative as you want when it comes to puff pastry.
Preheat the oven to 350 degrees F. Prepare a large baking pan.
Lay out your puff pastry sheets.
Mix honey and mustard together, then using an egg brush, spread it evenly over pastry sheets.
In a separate bowl, mix together the brown sugar, rosemary leaves, cayenne pepper, salt and pepper. Sprinkle this mixture evenly over the one sheet.
Fold each sheet in half, then cut strips about 1/4 to 1/2 inches wide.
Cut strips of the meat you’re using to about the same size as the pastry strips and twist them individually with each strip of puff pastry.
Prepare an egg wash, (sometimes I incorporate the leftover honey/mustard mixture or the brown sugar mixture into the egg wash to give it more flavor). Brush it onto the twists.
Garnish with sesame seeds. Bake for about 30 minutes, or until puff pastry has risen and is golden brown.
You can roll out the pastry dough flatter so that the twists come out thinner rather than thicker twists (mine in the picture happen to be a little on the thicker side).