Recipe

Flaky Cheese Twists Recipe

	Capedread / All my dishes 1 year, 11 months ago flaky cheese twists great treat for a lunch box Prep:15m Cook:45m Servings:25	Capedread
	cheesy hot

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mumtazcate

brianna

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Ingredients

1 frozen puff pastry box

1 egg

1/4 cup grated parmesan cheese

1/2 cup cheddar cheese, fine grate

1/2 Stilton, grated

1/2 tsp dried oregano leaves, crushed

1/4 tsp black pepper

1/2 tsp English mustard powder

1 tsp paprika (med-hot if avail.)

3/4 tsp coarse sea salt

1 egg

1 tbsp water

Directions

Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400*F. Mix egg and water. Mix cheeses and spices, except black pepper.

Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg side down. Roll gently with rolling pin to seal.

Cut into 28 (1/2-inch) strips. repeat as necessary

Twist strips and place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture. Sprinkle with black pepper.

Bake 10 minutes or until golden. Serve warm or at room temperature.

Tip: twists can be stored in airtight container up to 1 week.

Another Tip: To make ahead, twist strips. Place on baking sheet and brush with egg mixture. Freeze.

When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400°F Place frozen strips on greased baking sheet. Bake 15 minutes or until golden.

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Comments

mumtazcatering 1 year, 11 months ago said:
THANKS FOR A GREAT LUNCH-BOX FILLER!!!!!!!!!!!!!!

capedread 1 year, 10 months ago said:
They are just so yummie, I try not to make them too often, bad for the waistline lol

happy you like them, cheers

lunasea 1 year, 9 months ago said:
Oh. My. I am so going to love these...it's practically calling out to me. I'm going to try these this week. Thanks so much...

brianna 1 year, 2 months ago said:
Oh boy, I have a pkg of Puff pastry in my freezer that's coming out as soon as I print this recipe. I know what it is going to be later today. Thanks for a great '5' recipe

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