Lemon and anise sugar twists
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sugar | ||
| 1 | Sheet frozen puff pastry; (half of 17 | |
| ; 1/2-ounce package), | ||
| ; thawed | ||
| 1 | Egg beaten with 1 teaspoon milk; (glaze) | |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | Grated lemon peel |
| 2 | teaspoons | Aniseed |
Directions
Preheat oven to 350F. Sprinkle work surface with sugar. Set pastry atop sugar and roll out to thickness of ⅛ inch. Brush with egg glaze. Combine 3 tablespoons sugar and lemon peel in small bowl. Sprinkle over pastry.
Sprinkle with aniseed. Cut pastry crosswise into 1-inch-wide strips. Pick up each pastry strip, twist several times and place on ungreased cookie sheet, pressing ends onto sheet. Bake until golden brown and crisp, about 20 minutes. Cool pastries on rack.
Makes 12.
Bon Appetit January 1991
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