Preserved Lemon, Feta and Za’atar Twists

Makes 4-6

1 x 320g Sheet of ready-rolled puff pastry

100g Odysea Feta, crumbled

50g Crème fraîche

2 Tablespoons chilli paste

1 Teaspoon chilli flakes

2 Odysea Preserved Beldi Lemons, blized or finely chopped

1 Egg, lightly beaten

3 Tablespoons za’atar, plus extra to finish

For the dip:
3 Tablespoons full-fat natural yoghurt

1 Tablespoon chilli paste

1. Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
2. Unroll your pastry on to a baking tray, leaving the baking paper it’s
   wrapped in underneath. With a longest edge closest to you, use
   a sharp knife to slice the pastry sheet in half top to bottom.
3. In a bowl whisk together the feta, crème fraîche, chilli paste, chilli
   flakes and blitzed preserved lemons until combined. Spoon the
   mixture on to one of the cut pastry sheets and spread it out evenly
   using the back of the spoon. Place the other half of the pastry on top,
   and cut the pastry sandwich, top to bottom, into approximately
   2.5cm (1in) strips to give 4–6 strips altogether.
4. Holding both the top and bottom of each filled pastry strip, turn one
   end a couple of times, until you get the signature twist. Return each
   twisted strip to the lined baking tray.
5. Combine the beaten egg and the za’atar in a bowl to create a wash.
   Brush the strips with the wash, then bake for 25–30 minutes, until
   crisp and golden brown.
6. While the twists are baking, make the dip by simply mixing together
   the yoghurt and chilli paste in a bowl.
7. Remove the twists from the oven, then finish with an extra dusting
   of za’atar. Serve with the dip alongside.