Crispy Rosemary Cheese Twists
Ingredients
- 60 grams cheddar freshly (grated on large hole)
- 60 grams gruyere freshly (grated on large hole)
- 14 grams parmesan finely grated
- 1.5 tsp finley chopped rosemary (almost powder)
- 1 egg yolk
- 1 tbsp water
- 2 sheets puff pastry thawed
- salt
- pepper
Instructions
- Preheat your oven to 190°C
- Whisk egg yolk with one tablespoon of water. Set aside
- Line a baking sheet with parchment paper.
- Lightly dust your work surface with flour and flour your rolling pin.
- Lay down the first sheet of thawed puff pastry onto your floured work surface. Using a pastry brush, brush the puff pastry with the eggwash we prepared earlier.
- Sprinkle half of your cheese onto the puff pastry (30 grams of cheddar, 30 grams of gruyere, and 7 grams of finely grated parmesan cheese. Add a sprinkle of salt and pepper. Add on the rosemary.
- Using the floured rolling pin, gently press down the cheese mixture into the dough to make sure it sticks. It should almost look like it is part of the dough.
- Cover it with your second sheet of thawed puff pastry, brush with the eggwash again. Layer it with the same amounts of cheeses as above (but not the salt pepper and herbs). Again roll a flour-dusted rolling pin over the cheese to press it into your dough.
- Using a pizza cutter or sharp knife, trim along the edge of your puff pastry to remove any extra pieces of dough.
- Measure and cut out 2 cm strips of dough (use the photo in our blog for reference). Ours made 14 strips.
- Place 7 of your strips on a baking sheet lined with baking paper. If your baking sheet is large you can put more, just make sure° to leave about 3-4 cm between each.
- Hold both ends of your cheese twist. and twists in opposite directions. If they keep unraveling you can press the ends into the baking paper to help them keep their shape.
- Place in your fridge for 10 minutes to chill the dough.
- Remove from the fridge, and brush the non-cheesy areas with your egg-wash.
- Bake for 16-20 minutes or until the twists are browned and bubbly. Make sure your oven is at the right temperature, so these cook all the way through.
- Remove your cheese twists from the oven and allow to cool. These are best eaten fresh out of the oven or within a couple of hours. If you would like to prep these beforehand check the freezer instructions below.
Notes
These freeze perfectly. Follow the instructions above instead of placing it into your fridge to chill, cover your baking sheets loosely with some cling film and allow to freeze in the fridge for about 4 hours or overnight. Remove and place in a freezer-safe container or freezer storage bag. When ready to eat them bake them frozen at 190°C, you will need to add extra minutes to properly cook through.