Curly twirlies
Curly twirlies might be just the side dish you are searching for. This recipe serves 12 and costs 13 cents per serving. One portion of this dish contains approximately 2g of protein, 1g of fat, and a total of 40 calories. Several people made this recipe, and 160 would say it hit the spot. A mixture of milk, sub roll, pork chop, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is not so amazing. Similar recipes include Curly Fries, The Curly and The Turk, and Wilted Curly Endive.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
100ml milk
2 x tubes of 6 ready-to-roll croissants (we used Jus Rol)
50g dark chocolate drops- or use a block of chocolate and roughly chop
Equipment:
oven
baking sheet
frying pan
Cooking instruction summary:
Heat oven to 200C/180C fan/gas 6.Put the toffees into a small pan withthe milk and melt over a very low heat,stirring occasionally to bring togetherto a smooth sauce. Cool off the heat for1-2 mins until a little less molten andthickened slightly.Cover two baking sheets with bakingparchment. Unroll one tube of croissantdough. Pinch together the diagonalperforated seams, but divide the doughinto three rectangles along the straightcrossing seams. Cut each rectangle into4 long, thin strips – so you end up with 12.Drizzle a little toffee along the length ofeach strip, then scatter with somechocolate drops. Unroll the other doughand cut into the same size strips, thensandwich together with the toffee-choccovered ones. Holding the ends of eachstrip, twist tightly and lay on the preparedbaking sheets – they’ll expand a little.Once all are shaped, bake for 12-15 minsuntil golden and crisp. Dust with a littlegolden icing sugar to serve and enjoybest, freshly baked.
Step by step:
1. Heat oven to 200C/180C fan/gas
2. Put the toffees into a small pan withthe milk and melt over a very low heat,stirring occasionally to bring togetherto a smooth sauce. Cool off the heat for1-2 mins until a little less molten andthickened slightly.Cover two baking sheets with bakingparchment. Unroll one tube of croissantdough. Pinch together the diagonalperforated seams, but divide the doughinto three rectangles along the straightcrossing seams.
3. Cut each rectangle into4 long, thin strips – so you end up with 1
4. Drizzle a little toffee along the length ofeach strip, then scatter with somechocolate drops. Unroll the other doughand cut into the same size strips, thensandwich together with the toffee-choccovered ones. Holding the ends of eachstrip, twist tightly and lay on the preparedbaking sheets – they’ll expand a little.Once all are shaped, bake for 12-15 minsuntil golden and crisp. Dust with a littlegolden icing sugar to serve and enjoybest, freshly baked.
Nutrition Information:
covered percent of daily need
