Then here comes another weekend, after I have seen a lot of Elephant Ears recipes in the past two weeks in many life & cooking magazines, I decided to make this one, not quite elephant ears, but a simple swirl, which I don’t need to stress out about making two swirls meeting up in the middle and the possibility of not sticking together.

Actually I confess that I love making things with puff pastry, as it’s usually quite easy, quick and taste crispy and yummy.

At the back of any pack of puff pastry that you can get from a supermarket actually gives you a recipe to try out, the one from Aldi shops coincidentally has this swirl recipes that I was just looking for.

I amended the stuffing as I always do, so here it is:

Two sheets of puff pastry (not too thawed too much), spread with your favourite sauce, like tomato paste or BBQ sauce. I actually used smoke BBQ sauce and a bit of sweet chili sauce.

Then sprinkle finely chopped bacon as the first layer, finely chopped olive as the second layer (Can you believe that I used finely chopped bok choy, extra moist to be squeezed out), then grated Parmesan cheese as the third layer.

Roll it up to a long roll, cut it to 1-2 cm slices. Put it flat on the baking tray, bake on 220 degrees in a preheated tray for about 15-20 minutes.

Serve with your favourite sauce (sweet chili sauce perhaps?), dip in or just eat it as a finger food.

Did you notice that my swirls are bit of brown. It didn’t really affect the taste. I guess it’s from smoky BBQ sauce which darken the colour. But if you use other sauce, it might not look like this.

Our lunch was just as simple as it was – yummy swirls + a pot of hot soup