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Home Warm puff pastry cheese twists

Warm puff pastry cheese twists

Drinks Quick Vegetarian Cheese Puff pastry Snack Festive snack

Cheese twists are the kind of snack that disappears from the platter within five minutes. Roll out puff pastry, spread a layer of coarse mustard and grated cheese, twist into spirals and bake until golden. Warm from the oven they're at their best: crunchy, full of flavor and perfect for a cozy evening with friends. Serve them on a nice platter or set out a few dips in tapas bowls so everyone can dip to their liking.

x_ckl_recipe_markerWarm puff pastry cheese twists These warm puff pastry cheese twists are the perfect snack for drinks. Crispy on the outside, molten cheese inside and a hint of mustard for extra depth. How to make warm puff pastry cheese twists? Snack/Drinks European 4 servings 15 min 18 min 3 min 36 min

Preheat the oven to 200°C (top and bottom heat). Convection works at 180°C. Line a baking tray with parchment paper and let the puff pastry sit at room temperature for 10 minutes so it's pliable and won't tear.
Roll the puff pastry out on a lightly floured work surface. Brush the entire surface thinly with the coarse mustard. A thin layer is enough: too much moisture will make the pastry soggy before it goes into the oven.
Evenly distribute the grated mature cheese and the Parmesan over half of the pastry. Sprinkle the dried thyme and cayenne pepper on top. The combination of mature cheese and Parmesan gives both melt and sharpness.
Fold the unfilled half of the pastry over the cheese half, so you have a rectangle with cheese in between. Press lightly with your hands so the layers stick and the cheese doesn't slip out when cutting.
Cut the folded pastry into strips about 2 cm wide. Keep the knife straight and cut in a smooth motion without sawing, so the layers stay intact and the twists rise nicely in the oven.
Take each strip by both ends and twist it twice in opposite directions. Place the twists directly on the baking tray and press the ends lightly so they don't spring back during baking.
Beat the egg with a splash of water and brush the twists with a thin layer of egg yolk. This gives them a golden shine and helps any loose cheese stick to the surface.
Bake the twists for 15 to 18 minutes in the preheated oven until deep golden and crispy. Check after 12 minutes: every oven is different and puff pastry can brown quickly at the edges.
Remove the twists from the oven and let them rest on the tray for 3 minutes before serving. During that time the pastry firms up and won't break as you pick them up. Serve warm.

Drinks Quick Vegetarian Cheese Puff pastry Snack Festive snack 1 sheet puff pastry (rectangular, approx. 275 g) 2 tbsp coarse mustard 80 g mature cheese, finely grated 30 g Parmesan, finely grated 1 tsp dried thyme 0.5 tsp cayenne pepper 1 egg 1 tbsp water Oven Baking Tray Parchment paper Grater Sharp knife or pizza cutter Pastry brush Mixing bowl Tapas Dishes tapas-bowls Dipping dishes dipping-bowls Small Bowls small-bowls Serving dishes serving-dishes Villeroy & Boch Dipping Bowls Set Manufacture Rock - Black - 4-Piece Villeroy & Boch ["Dipschaaltjes Set"] ASA Selection Serving dish Saisons Sand 31 x 18 cm Asa Selection ["Serveerschaal"] Cookinglife Grill BBQ Brushes / Pastry Brushes - Silicone - 2 pieces - 21 & 25 cm Grill Fanatics Bakkwast OXO Good Grips Pizza Cutter Steel Oxo Good Grips ["Pizzasnijder"] Cookinglife Tower Grater Grater Four-sided Black Cookinglife Rasp KitchenAid Pastry Brush Core Birchwood Silicone Empire Red 31 cm - Basting Brush KitchenAid ["Bakkwast"] Cookinglife Baking bowl / Mixing Bowl Stainless Steel ø 19 cm Cookinglife Mengkom Bodega-style Tapas foodies-bodega-style-tapas Smashed Cheeseburger with caramelized onions foodies-smashed-cheeseburger-with-caramelized-onions Patatas Bravas with Aioli and Chorizo foodies-patatas-bravas-with-aioli-and-chorizo Budget recipe: Loaded nachos from the oven foodies-budget-recipe-loaded-nachos-from-the-oven Pizza Margherita from the pizza oven foodies-pizza-margherita-from-the-pizza-oven Loaded fries with crispy chicken foodies-loaded-fries-with-crispy-chicken Cheese board with honey, walnuts and fig jam foodies-cheese-board-with-honey-walnuts-and-fig-jam

Recipe

Warm puff pastry cheese twists

These warm puff pastry cheese twists are the perfect snack for drinks. Crispy on the outside, molten cheese inside and a hint of mustard for extra depth.

Course	Snack/Drinks
Kitchen	European
Servings	4 servings

Preparation time

Preparation time	15 min
Time in oven	18 min
Stiffen up min.	3 min
Total	36 min

Equipment

Oven
Baking Tray
Parchment paper
Grater
Sharp knife or pizza cutter
Pastry brush
Mixing bowl

Ingredients

1 sheet puff pastry (rectangular, approx. 275 g)
2 tbsp coarse mustard
80 g mature cheese, finely grated
30 g Parmesan, finely grated
1 tsp dried thyme
0.5 tsp cayenne pepper
1 egg
1 tbsp water

How to make warm puff pastry cheese twists?

Preheat the oven to 200°C (top and bottom heat). Convection works at 180°C. Line a baking tray with parchment paper and let the puff pastry sit at room temperature for 10 minutes so it's pliable and won't tear.
Roll the puff pastry out on a lightly floured work surface. Brush the entire surface thinly with the coarse mustard. A thin layer is enough: too much moisture will make the pastry soggy before it goes into the oven.
Evenly distribute the grated mature cheese and the Parmesan over half of the pastry. Sprinkle the dried thyme and cayenne pepper on top. The combination of mature cheese and Parmesan gives both melt and sharpness.
Fold the unfilled half of the pastry over the cheese half, so you have a rectangle with cheese in between. Press lightly with your hands so the layers stick and the cheese doesn't slip out when cutting.
Cut the folded pastry into strips about 2 cm wide. Keep the knife straight and cut in a smooth motion without sawing, so the layers stay intact and the twists rise nicely in the oven.
Take each strip by both ends and twist it twice in opposite directions. Place the twists directly on the baking tray and press the ends lightly so they don't spring back during baking.
Beat the egg with a splash of water and brush the twists with a thin layer of egg yolk. This gives them a golden shine and helps any loose cheese stick to the surface.
Bake the twists for 15 to 18 minutes in the preheated oven until deep golden and crispy. Check after 12 minutes: every oven is different and puff pastry can brown quickly at the edges.
Remove the twists from the oven and let them rest on the tray for 3 minutes before serving. During that time the pastry firms up and won't break as you pick them up. Serve warm.

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The key to crispy twists is moisture. Use mustard sparingly and preferably choose a coarse, dry variety. Fillings that are too wet make the pastry limp before it goes into the oven. Also make sure you really preheat the oven: puff pastry needs direct heat to rise and laminate. Place the baking tray preferably on the lower half of the oven so the bottom cooks through. Don't place the twists too close together because they need room to bloom and allow air to circulate.

There are plenty of variations. Replace the thyme with rosemary or chili flakes for a different direction. If you like blue cheese, you can swap the Parmesan for a firm gorgonzola: more intense and slightly saltier. The twists are also great to prepare in advance: twist them and store covered in the fridge, then bake just before serving. Store leftovers in an airtight container and briefly reheat in the oven at 180°C to make them crispy again. The microwave makes them soft instead of crunchy, so that's a pity.

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