Do you watch Downton Abbey? I just started watching last week, and thus was in a mad dash to watch all of seasons 1 and 2 before the season 3 premiere last night. It pretty much consumed my life until Jake was so generous as to give me a nasty flu virus that kept me incapacitated for all of Saturday. Once I was well enough to lay still and look at moving images without throwing up, I was back on track. I finished season 2 with about an hour to spare, put Lily to bed, and started season 3 as though I’m not two years late to the game.
Aren’t the meals in that show insane? Every.single.day. is like being on a luxury cruise. I don’t understand how the Crawleys are all so thin, as they pretty much just eat gourmet food and sit around talking about their money. Those poor people in the kitchen labor all day! If only they sold puff pastry in the frozen food section back in 1920s England, things would be so much easier. It’s so versatile, easy to use (Lily helped me do the twisting, as you can see below in some of the uneven ones), and yet still incredibly impressive looking and tasty. Forget Canadian railroads, the Crawleys should have invested in this stuff!
Puff Pastry Twists
1 sheet puff pastry, thawed
~ 3 Tbsp. of your favorite spreadable filling. I love Boursin herbed cheese for savory and strawberry jam for sweet, but you can make it as fancy as you want.
Preheat the oven to 400. Lay the puff pastry out on a work surface and cut it in half to form two rectangles. Spread the filling out evenly over one of the rectangles and cover with the other (to make a sandwich of sorts). Gently press the two together. Using a pizza cutter or sharp knife, cut the rectangle into long, thin strips. The strips don’t need to be perfect. Twist and put on a parchment-lined baking sheet. Bake until the twists are puffy and golden, about 10-15 minutes. Let cool before serving.
Source: Pepperidge Farm