Curly twirlies

Curly twirlies

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 12

Use ready-to-roll croissant pastry to create these chocolate and toffee-filled treats that are gooey and sticky when eaten warm

Nutrition and extra info

Additional info

  • re-crisp in a low oven before eating
Nutrition info

Nutrition per twirly

kcalories
246
protein
4g
carbs
28g
fat
13g
saturates
7g
fibre
1g
sugar
13g
salt
0.9g

Ingredients

  • 140g soft toffees
  • 2 x tubes of 6 ready-to-roll croissants (we used Jus Rol)
  • 100ml milk
  • 50g dark chocolate drops- or use a block of chocolate and roughly chop
  • golden icing sugar, for dusting

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the toffees into a small pan with the milk and melt over a very low heat, stirring occasionally to bring together to a smooth sauce. Cool off the heat for 1-2 mins until a little less molten and thickened slightly.
  2. Cover two baking sheets with baking parchment. Unroll one tube of croissant dough. Pinch together the diagonal perforated seams, but divide the dough into three rectangles along the straight crossing seams. Cut each rectangle into 4 long, thin strips – so you end up with 12. Drizzle a little toffee along the length of each strip, then scatter with some chocolate drops. Unroll the other dough and cut into the same size strips, then sandwich together with the toffee-choc covered ones. Holding the ends of each strip, twist tightly and lay on the prepared baking sheets – they’ll expand a little.
  3. Once all are shaped, bake for 12-15 mins until golden and crisp. Dust with a little golden icing sugar to serve and enjoy best, freshly baked.

Recipe from Good Food magazine, September 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Yorkie62's picture

Really easy. Make the toffee in advance so that it is a really good consistency for spreading on the base. A big hit!

Questions

Tips