These nutty sweetmeats can be eaten as canapés, paired with a coffee or served with fried apples, ice cream or all manner of autumnal puds. It's important to use a good, all-butter pastry.
Makes about 30.
100g good-quality plain dark chocolate, broken into chunks
Finely grated zest of 1 orange
500g puff pastry
Preheat the oven to 200C/400F/gas mark 6. Lightly grease a couple of baking sheets. Put the walnuts, chocolate and orange zest in a food processor and chop fairly finely.
Roll out the pastry to about 3mm thickness, then slice into strips roughly 4cm by 12cm. Brush each strip with the egg wash (beaten egg and milk), then scatter with a layer of the chopped walnut mixture. Press it lightly into the pastry. Form each strip into a twist. Transfer to the baking sheets.
Bake for 12-15 minutes, until golden and puffed up, then remove from the oven and, while still hot, dust generously with sifted icing sugar. Leave to cool before serving.