Flaky Cheese Twists
Flaky Cheese Twists
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| Yield: | 34 cheese straws |
Ingredients
Straws
- one generous pound (about 18 ounces) puff pastry*, chilled and ready to roll
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon paprika, optional, for color
- 1/8 teaspoon cayenne pepper, optional
- 1 large egg beaten with 1 tablespoon water, for glaze
- *Our Fast and Easy Puff Pastry recipe is exactly as advertised: fast, and easy. Give it a try!
Directions
1) Preheat the oven to 400°F. Ready a baking sheet by lining with parchment, if you have it; otherwise, just get out a baking sheet, no need to grease it.
2) Place the pastry on a well-floured work surface, and roll it into a 12" x 24" rectangle, about 1/8" thick.
3) Brush some of the beaten egg/water over the dough, saving the remainder for later.
4) If you're using the paprika and/or cayenne, mix with the grated cheese. Sprinkle the cheese over half the pastry (12" x 12" piece of pastry).
5) Fold the dough without filling atop the piece with filling, to make a 12" square.
6) Gently roll till the two halves stick together; you'll now have a rectangle about 12" x 13".
7) Cut the rectangle in half lengthwise to make two rectangles, each 6" x 13".
8) Cut each rectangle crosswise into 3/4"-wide strips; you'll cut about 17 strips from each piece of dough, about 34 strips total.
9) Pick up a dough strip and twist each end in opposite directions until the dough is a spiraled cylinder. Place it on the prepared baking sheet. Repeat with the remaining dough strips, leaving about 3/4" between them.
10) Brush with the remaining egg wash. Sprinkle very lightly with salt, if desired.
11) Bake the twists for 12 to 15 minutes, until they're golden brown. Remove them from the oven, and cool slightly on a rack before serving.
Yield: about 34 cheese straws.
Reviews
04/09/2012- I think I want to try these with the new pizza dough flavor powder I got in my last order. Would it be better to add it with the cheese as you are making these, or add to the puff pastry itself?
I would add the flavor to the cheeses or sprinkles directly into the dough and then add the cheese. betsy@kaf
03/29/2011- Thank you for another wonderful recipe! However, I added more cream because dough was dry. It maybe something to do with my Greek yogurt i added instead of sour cream. It still turns out great! You did it again!
- 01/01/2011
- dough was so simple to make and these are light as air.
- 03/27/2010
- These were really good. I will most likely make these again, but try to make my own puff pastry. If puff pastry has been previously frozen and then thawed, it is okay to refreeze when twists have been assembled? Or should I only use fresh puff pastry and then freeze the twists?
- 01/02/2010
- My family and I loved these! However rolling out dough to a 24" size was very challenging! As well as needing lots of flour to prevent this dough from sticking to the rolling surface and the pin! My first batch I only used about 3/4 of the dough and refrigerated the rest. The next day I made the remainder and they came out even better. But what I learned was that, for me, I didn't need to roll out the entire batch to 24" the first time. When I make this again I will do it in smaller batches. And I thank KAF for the wonderful recipe!
- 01/02/2010
- These are excellent and easy! I already commented on the puff pastry recipe which is absolutely wonderful. The dough is great to make ahead of time and then you can form the twists and freeze them before baking. They bake up beautifully and quickly and are really delicious. All of our guests raved about these and couldn't stop eating them.
- 12/15/2009
- Another wonderfully simple recipe with great results. These were a hit at our first of several holiday dinners for the season. I used the paprika and cayenne, but I think next time I will up the cayenne for a little more heat and perhaps sprinkle some garlic powder on top.
- 12/11/2009
- The dough was very easy to work with and when I make them again I will ensure the dough strips are as narrow as possible.
