Скачать или смотреть Cinnamon Sugar Puff Pastry Twists | Shireen Anwar | Masala Mornings | 23 Sep 2025 | Masala TV

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Cinnamon Sugar Puff Pastry Twists, Sicilian Pineapple Cake & Spanish Feta Puff Pastry Twist | Shireen Anwar | Masala Mornings | 23 Sep 2025 | Masala TV

From sweet treats to savory bakes! 🥐🍍🧀
In this exciting episode of Masala Mornings, Shireen Anwar teams up with guest chef Unaid (Bake House) to present three delightful recipes that blend global flavors with perfect home baking:


Don’t miss this episode packed with elegant bakes, expert tips, and creative inspirations!

👩‍🍳 Chefs: Shireen Anwar & Guest Chef Unaid (Bake House)
📺 Show: Masala Mornings

🍽️ Recipes Covered:

Cinnamon Sugar Puff Pastry Twists

Ingredients
• Ready-made puff pastry sheet – 1 sheet (approx. 250gm)
• Unsalted butter (melted) – 30 gm
• Brown sugar or white sugar – 50 gm
• Ground cinnamon – 1.5 tsp (approx. 3–4 gm)
• All-purpose flour (for dusting surface) – as needed
• Egg (for egg wash)

METHOD:
1. Preheat Oven to 200°C (fan 180°C).
2. Prepare Cinnamon Sugar:
o In a small bowl, mix:
 Sugar (50 gm)
 Cinnamon (1.5 tsp)
3. Roll the Puff Pastry:
o Lightly flour your surface.
o Roll out the puff pastry sheet slightly to smooth it.
4. Brush with Butter & Sprinkle:
o Brush the entire sheet with melted butter (30 gm).
o Sprinkle the cinnamon sugar mixture evenly over the whole sheet.
5. Fold & Cut:
o Fold the pastry in half (like a book) — cinnamon side inside.
o Roll lightly to press together.
o Cut into strips — about 2 cm wide.
6. Twist the Strips:
o Take each strip and twist it 2-3 times.
o Place on parchment-lined baking tray.
7. Egg Wash (optional):
o Beat an egg and lightly brush the tops for golden finish.
8. Bake:
o Bake for 15–20 minutes or until golden brown and puffed.
9. Cool & Dust (Optional):
o Let cool slightly.
o Dust with a little powdered sugar if you like.


Sicilian Pineapple Cake
Sponge Cake
All-purpose flour (maida) – 200 g
Sugar – 180 g
Eggs – 3 large
Baking powder – 6 g
Baking soda – 2 g
Salt – 2pinch
Butter (softened) – 100 g
Pineapple juice (fresh or canned) – 100 ml
Pineapple essence – 1/8tsp
Sponge Cake Batter
Cream butter + sugar until fluffy. Add eggs one by one, then flavour. Mix flour, baking powder, baking soda, and salt separately.
Fold dry mix into the wet mix, alternating with 100 ml pineapple juice. Pour batter over pineapple layer.
Bake at 170°C for 35–40 minutes, until golden and cooked through. Let cool for 10 minutes, then unmould carefully (pineapple slices stay on top).
1. Caramelized Pineapple Base
Caramel
Sugar 70g
Butter 70g
Grease and line an 8-inch cake tin. In the pan, melt 70 g sugar + 20 g butter until golden.
Arrange pineapple slices neatly on the caramel.

Pineapple Glaze Topping
Pineapple juice – 50 ml
Neutral glaze milkyz food 100gm
After bake cake upside down then Glaze on cake top


Spanish Feta Puff Pastry Twist
Ingredients:
• Ready-made puff pastry sheet – 1 sheet (approx. 250gm)
• Feta cheese (crumbled) – 100 gm
• Sun-dried tomatoes (chopped) 40 gm
• Black olives (sliced) – 30 gm
• Roasted red bell pepper (optional, chopped) – 30 gm
• Fresh spinach (chopped, lightly sautéed or steamed) – 50 gm
• Garlic (minced) – (approx. 5 gm)
• Olive oil – 1 tbsp (approx. 15 ml)
• Dried oregano or Italian herbs – 1 tsp
• Salt – to taste (feta is already salty, so go light)
• Black pepper (freshly ground) – to taste
• Egg (for egg wash)
METHOD :
1. Preheat oven to 200°C (fan 180°C).
2. Prepare Filling:
o In a bowl, mix:
 Crumbled feta (100 gm)
 Sun-dried tomatoes (40 gm)
 Black olives (30 gm)
 Spinach (50 gm, cooked & squeezed dry)
 Garlic (5 gm)
 Olive oil (15 ml)
 Herbs, a pinch of salt, and black pepper
3. Prepare Puff Pastry:
o Roll out the ready-made puff pastry sheet on a floured surface.
o Cut into 2 equal rectangles.
o On one rectangle, evenly spread the filling leaving 1 cm border around the edges.
4. Seal & Twist:
o Place the second rectangle on top like a sandwich.
o Gently press the edges to seal.
o Now, cut the pastry into strips (about 2-3 cm wide).
o Take each strip and twist it gently 2-3 times.
o Place them on a baking tray lined with parchment paper.
5. Egg Wash (optional):
o Beat 1 egg and brush it on top of the twists for golden color.
6. Bake:
o Bake in preheated oven for 20–25 minutes or until puffed and golden brown.
7. Serve Warm:
o Great with yogurt dip, garlic mayo, or just plain!


#CinnamonSugarTwists #SicilianPineappleCake #SpanishFetaTwist #ShireenAnwar #ChefUnaid #BakeHouse #MasalaMornings #MasalaTV #BakingRecipes #FullShow

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