Flaky cheese twists
From capedread 16 years ago
- 45 minutes to make
- Serves 25
flaky cheese twists great treat for a lunch box
Ingredients
- 1 frozen puff pastry box shopping list
- 1 egg shopping list
- 1/4 cup grated parmesan cheese shopping list
- 1/2 cup cheddar cheese, fine grate shopping list
- 1/2 Stilton, grated shopping list
- 1/2 tsp dried oregano leaves, crushed shopping list
- 1/4 tsp black pepper shopping list
- 1/2 tsp English mustard powder shopping list
- 1 tsp paprika (med-hot if avail.) shopping list
- 3/4 tsp coarse sea salt shopping list
- 1 egg shopping list
- 1 tbsp water shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
THANKS FOR A GREAT LUNCH-BOX FILLER!!!!!!!!!!!!!!
mumtazcatering
in Gauteng loved it
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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...
lunasea
in Orlando loved it
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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
brianna
in loved it
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