While I have been forcing myself to more or less accurately document what I’m doing in the kitchen these days, simply so it can be shared, this one is probably the least recipe-like recipe I have posted to-date. The reason is EASY: because there really is no need for one.
If you have been buying cheese twists at your grocery store, this is the home-made version, and of course they are MUCH better. You can easily adapt this to any kind of flavoring you want. Don’t like cheese? Put herbs on it. Or herbs with the cheese. Or bacon.
You can make them as long or short as you want, and as thin or thick. If you’re using puff pastry dough, they will puff up a little more than with blitz puff pastry, but you can always just get pre-made dough and cut a corner – we’ll still count that as “home-made”.
I have just ONE caveat, though: they are highly addictive.
What kind of snack do you like?
- Preheat your oven to 220 C.
- Roll out your dough into a rectangle, as thin as you can make it. Do not use too much flour.
- On half of it, evenly spread your cheese and spice(s).
- Fold the uncovered half over the cheese and pat down lightly. With a pizza cutter, cut out thin strips of pastry.
- From one end, take both ends of a covered pastry strip, twist it around itself two or three times and place it on a greased, lined baking sheet and press down on the one end where both layers of dough meet without being attached. (This will force the pastry to stay as one stick instead of separating at one end.)
- Don’t worry if the cheese tries to fall out of the strips.
- Place each strip at a 5 cm distance from the other as they will increase in size.
- Optional: Brush strips with eggwash.
- When all baking sheets are filled (you should need 2 – 3 half sheets), gather up any cheese and loosely sprinkle it over the pastries.
- If your kitchen is very hot or if the dough was very soft, let rest in a cool place for about 15 minutes.
- Bake for about 15 minutes or until the pastries are golden brown and crisp. Remove to a cooling rack and let cool.