Cheesy Twists

Delightfully easy to make nibbles perfect for any party or appetizer!

Cheesy Straws

Makes 12-14 Cheesy Twists 

Required equipment: 1 large baking sheet, lightly oiled; large rolling pin

Ingredients

325g quick puff pastry (shop bought for beginners like me!)

150g mature cheddar cheese finely grated – or similar hard cheese such as Red Leicester or parmesan for a different flavour

2-3 tbsp of coarse ground mustard

1 beaten egg

To make the cheesy straws

Roll out the block of pastry on a well floured board in a rectangular shape to around 5mm thick.

Rolled out pastry

Trim the edges to a neat rectangular shape.

Trimmed Pastry

On one half, spread the mustard over, leaving a little room around the edges.

Filling

Repeat the above for most of the grated cheese, keeping a small amount back for sprinkling later.

Fold the mustard half of the pastry over the cheesy half, and roll out again back to its original size. Be careful not to tear the pastry when rolling, use light motions to gently spread out. The larger you roll out to, the more straws you will make. Try and maintain the rectangular shape as neatly as you can.

Rolled straws

Slice the pastry into strips approx 2.5cm across, and place one end on the baking tray you will be using. From here carefully twist each strip and place along the baking sheet, making sure to leave a small gap between each twist ready for baking.

Strips Twists

Use all strips and then brush with the beaten egg and sprinkle the remaining grated cheese over all the twists. Rest in the fridge for 30 minutes and pre heat the oven to 180° fan/200° electric/Gas Mark 6 before baking for around 15 minutes until golden and crispy.

I found this foray into handling pastry a quick and easy one, and I thought the end result not only looked fantastic but they tasted superb! I will attempt this again but will try making my own puff pastry once I’ve improved my pastry skills, looking forward to the challenge!

Enjoy!

Suzy xx

This recipe has been adapted from my subscription to Baked & Delicious magazine.

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