Twists with beetroot & cheese

For the filling:

Place roasted beets and boiled potatoes in a bowl, and mash slightly together with a fork.

Add eggs, nuts, mustard, mint, mozzarella, cream cheese, salt and pepper, and stir.

For the twists:

In a bowl stir together olive oil, egg and cream.

Roll out Beirut pastry dough on the kitchen counter and sprinkle with some olive oil.

Place on a second layer of dough and take spoonfuls from the filling and place them on the opposite edges edge of the two layers of dough. Roll up the dough and transfer it to an oiled pan.

Repeat the process until all the ingredients are finished.

Apply the sprouts with the cream mix onto the twists sprinkle with the black sesame seeds and bake in the oven for 35-40 minutes until golden brown.

 

Recipe by Dina Nikolaou from ALPHA’s Made@Home show on 16/12/2018.

Watch the demo video here.

For the twists:

• 12 sheets of Beirut pastry dough
• 200 ml of olive oil
• 1 egg
• 2/3 cup. Arla cream with 36% fat
• 2 tsp. soup black sesame seeds

For the filling:

• 1 kilogram of roasted beets
• 1 large potato, boiled
• 200 g Arla fresh cream cheese
• 200 g Arla mozzarella cheese
• 3 t. Condito Wholegrain mustard 
• 2 eggs, lightly beaten
• 1/2 cup of walnut pieces
• 1 cup of spearmint leaves
• Salt and pepper