Flaky Cheese Twists
Description
These Flaky Cheese Twists are a savory, addictive snack made from a tender, buttery dough similar to puff pastry but easier to handle. The dough is rolled thin, brushed with egg wash, and sprinkled with a mixture of finely grated cheddar cheese, paprika, and breadcrumbs for extra crunch. Each strip is twisted into a delicate spiral before baking until golden brown and crisp. They are perfect for serving with wine, as a party appetizer, or as a comforting snack with coffee.Ingredients
Directions
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Whisk together the flour and 1 teaspoon salt in a large bowl.
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Add the chilled butter bits and blend into the flour using your fingers or a pastry blender until the mixture resembles coarse crumbs.
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Sprinkle ice water gradually over the mixture, mixing lightly with a fork.
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Add just enough water to make the dough bits adhere to each other; do not overmix.
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Form the dough into a rectangular brick, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour or up to 12 hours.
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When ready to bake, halve the pastry dough. Return one half to the refrigerator.
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On a lightly floured surface, roll the remaining half of the dough into an 8x12 inch rectangle.
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Turn the pastry so a long side faces you, brush off surplus flour, and fold the pastry like a book, bringing the ends to meet at the center.
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Roll the folded pastry out again into a 7x10 inch oblong. If the dough becomes too soft, refrigerate it briefly.
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Cover a large baking sheet with wax paper and sprinkle lightly with flour. Lay the pastry on the paper and roll it out to 9x12 inches.
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Chill the rolled dough. Repeat the rolling and folding process with the second half of the dough.
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Chill both halves of the dough, uncovered, for 30 minutes, or cover loosely and chill up to 12 hours.
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Combine the grated cheddar cheese, paprika, coarse salt, and bread crumbs in a small bowl.
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In another small bowl, beat the egg with 1 tablespoon of water to create an egg wash.
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Preheat the oven to 400°F (200°C).
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Slide one sheet of dough, still on its wax paper, onto your work surface.
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Brush the dough lightly with the egg mixture and sprinkle with 1/4 cup of the cheese mixture, pressing it gently into the surface.
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Cover with a sheet of wax paper and flip the dough over.
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Peel off the top wax paper, brush the exposed surface with egg wash, and sprinkle with another 1/4 cup of the cheese mixture, pressing it in.
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Quarter the sheet of dough using a pastry wheel or pizza cutter.
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Cut each quarter into strips that are 1/2 inch wide and 4 inches long.
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Twist each strip to pencil-thinness; they will lengthen as you twist.
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Place the twists 1/2 inch apart on an ungreased baking sheet. Press the ends of the twists onto the pan to prevent unrolling.
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Bake for about 15 minutes, until the sticks are golden brown.
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Remove to wire racks to cool. Trim off any unsightly flattened ends when cool.
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Repeat the forming and baking procedure for the second half of the dough.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 41kcal
- % Daily Value *
- Total Fat 2.1g4%
- Saturated Fat 1.3g7%
- Cholesterol 5mg2%
- Sodium 203mg9%
- Total Carbohydrate 4.8g2%
- Dietary Fiber 0.2g1%
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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