Parmesan & Garlic Pepper Swirls
Method
Prep Pastry: Preheat oven to 200°C/180°C fan/Gas 6 and line two baking trays with baking parchment. Unroll the chilled puff pastry sheet onto a clean board.
Season Layer: Brush the pastry evenly with extra virgin olive oil, then sprinkle over the minced garlic, cracked black pepper, fresh thyme, and grated Parmesan, pressing gently into the dough.
Shape Twists: Cut the pastry lengthwise into 12 equal strips; fold each strip in half and twist tight from both ends to form spirals, placing them on the prepared trays.
Bake: Brush each twist with beaten egg wash and bake for 12–15 minutes until golden, puffed, and crisp. Allow to cool slightly on a wire rack before serving with hot soup.
Cooking Hack: Chill the twisted pastry strips in the freezer for 5 minutes right before baking; stopping the butter from melting prematurely guarantees maximum puff and an extra-crisp crunch for dipping. Crunch, Dippers & Homemade Toppings Elements that add texture, crunch, and visual appeal to a bowl of soup. Crispy Sourdough & Herb Garlic Croutons Servings: 6 Prep time: 10 minutes Cook time: 12 minutes Ingredients 200g stale wholemeal sourdough bread, cut into 1.5cm cubes 2 tbsp extra virgin olive oil 1 clove garlic, finely grated 1 tsp dried oregano 1 tsp dried parsley ¼ tsp fine sea salt Pinch of freshly cracked black pepper Instructions Preheat & Prep: Preheat your oven to 180°C/160°C fan/gas mark 4 and line a large baking tray with baking parchment. Season & Toss: In a large bowl, whisk together the extra virgin olive oil, grated garlic, oregano, parsley, sea salt, and black pepper. Coat Croutons: Add the sourdough cubes to the bowl and toss thoroughly until every piece is evenly coated with the herb-oil mixture. Bake to Crisp: Spread the cubes in a single layer on the prepared tray and bake for 10–12 minutes until golden brown, turning halfway through. Nutritional Information (per serving) Calories: 118 kcal Protein: 3 g Fat: 5 g Carbohydrates: 15 g Fibre: 3 g Chef's Tips and Guidelines Cooking Hack: For the ultimate gut-friendly crunch, use gut-beneficial fermented wholemeal sourdough that is 2–3 days old; stale bread absorbs less oil and crisps up far better than fresh slices.
Nutrition Facts
Per serving
