Spicy Cheese Twists: #SundaySupper
Note: The prep time includes chilling the twists in the refrigerator for 30 minutes.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Servings: 16 cheese twists
- 1 sheet frozen puff pastry thawed
- All-purpose flour for dusting
- 1 Tbsp extra-virgin olive oil
- ¼ cup finely grated sharp cheddar cheese
- 2 Tbsp finely grated Parmesan cheese
- 1/8 tsp sea salt
- 1/8 tsp cayenne pepper
On a lightly floured work surface, roll the thawed pastry dough sheet into a 12-inch square. Using a pastry brush, brush half of the oil over its top surface.
Sprinkle half of each the cheese, salt and cayenne over half of the pastry sheet. Fold the other half of the pastry sheet over the part covered in cheese. Roll the dough again 10 – 12 times, keeping the rectangular shape.
Brush the pastry sheet with the remaining oil, and sprinkle the remaining cheese, salt and cayenne evenly over its surface. Lightly flour your fingers, and firmly press the cheese into the dough.
Line a baking sheet with a silpat or parchment paper (I prefer a silpat for this). Using either a pastry wheel or sharp knife, slice the dough into ½-inch strips. Carefully twist into spirals and place on the baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 375˚F and bake for 15 minutes, or until they turn a golden brown. I rotate them about halfway through the baking.
Carefully move the twists to a wire rack to cook. Serve warm or at room temperature. These are best eaten the day you make them, but store any uneaten twists in a ziplock baggie.
Note: You may find they’re not quite as crisp the second day