This cheese twists recipe is not so much a recipe, as a reminder. What else can you say about cheese and puff pastry? That you twist. And bake.
Here’s another version on the cheese twist, using salami, with a different fold that keeps the salami in. Both these are excellent snacks to accompany wine, or to add to lunchboxes (minus the wine).
Parmesan’s the common ingredient. For some interesting fun facts about parmesan, click here. Some interesting fun facts about salami, click here (yes, same link as above). Fun facts about puff pastry, read on!
Puff pastry is pretty much dough and butter, fancily prepared. It involves “laminating” the butter into the dough, through a process of rolling, layering, folding and resting. And repeating. Classic puff pastry is very light and flaky, and meticulously rolled and layered and folded and rested. Here’s the inimitable Paul Hollywood’s recipe.
Rough puff pastry is more rustic, with less rise, but quicker to make. Here’s a two-minute visual guide on how to make rough puff pastry:
Or, you can just buy some.
In terms of its history, there’s a lovely story (which may or may not be true), that puff pastry was mistakenly invented in the seventeenth century by a French apprentice cook who was trying to make a butter cake for his sick father.
“Ready-made puff pastry … now, life’s too short, but I would encourage you to at least once in your life try making puff pastry.”
-Paul Hollywood, Celebrity Chef, Bread guru source: https://www.facebook.com/reel/910584264305304
Cheese Twists
Ingredients
- 2 sheets ready prepared defrosted puff pastry (or make your own as per recipes above)
- 2 tbsp parmesan, grated
- any other cheese you want to add
- salt, pepper (optional)
Instructions
- Preheat oven to 200℃/392℉.
- Cut the puff pastry into 2-3 cm/1 inch slices. Twist roughly and place on baking paper on baking trays.
- Cover with cheese, lightly pressing into the pastry. It's fine if some of the parmesan spills over as it will still attach to the twists and go crispy. Some people use an egg wash on the pastry, but I don't think it needs it.
- Bake until cheese is melted and lightly brown all over, 5-10 minutes. Watch they don't go too dark.
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