Cheese Twists

Cheese Twists

20 min bake, 200°C, makes 16-24

Ingredients

Rough puff pastry
half a batch (~250g)

Filling
parmesan         50g
aged cheddar     35g
smoked paprika   3g
cayenne pepper   1g
salt             2g

Egg wash
egg              1

Parmesan and aged cheddar is the best combination. Parmesan gives the sharp salty snap, cheddar melts without greasing the pastry.
Refrigerate the shaped twists for 15-20 minutes before baking so they hold their shape and puff properly.

Recipe

1. Heat the oven to 200°C. Line a large baking tray with baking paper.

2. Roll the rough puff pastry to 3mm thick and cut into two equal rectangles.

3. Brush one rectangle all over with beaten egg. Mix the cheeses and seasoning together and scatter evenly over the egg-washed piece. Press lightly into the pastry.

4. Lay the second rectangle on top, egg-side down. Roll once gently to press them together. Brush the top with egg wash.

5. Cut into strips about 2cm wide. Pick up each strip by both ends and twist in opposite directions into a tight spiral. Press the ends firmly onto the lined tray.

6. Refrigerate for 15-20 minutes.

7. Bake for 18-24 minutes until deep golden brown and crisp. Pale twists will be soft inside. Leave to cool on a wire rack.