TOP Reviews:
YES! I’ve been waiting for this recipe 🙂 It looks so so delicious and full of cheesy goodness!! Oh my gosh, your pictures are amazing. I will definitely be making this very very soon!!
Wonderful! After assembling these you’d have to wonder why anyone would even want to make cheese twists from scratch! So easy, not to mention delicious. I also used asiago with this recipe and they were amazing. By the way, I didn’t even bother with the egg white. Worked well. Thanks so much; our friends loved them!!
These were pretty good, I used freshly grated parmesan cheese. I used the egg white even though a lot of people skipped this step. The egg made the twists stick to the bottom of the pan and took all the topping with it. If you use the egg I recommend greasing your pan.
These were good. I ended up baking them about 5 minutes loner than suggested. Used a lot of black pepper & paprika. A great way to use leftover puff pastry. Thanks for the recipe.
Absolutely awesome! I too skipped the egg and they turned out just dandy. As a busy Mom & Student, it’s hard to come across delicious recipes that are this simple to prepare.
These are nice. I added 1/2 tsp. of ground thyme to the other spices. I found them to be a little bland. If I were to make them again, I think I’d keep all the cheese and seasonings on the inside and sprinkle the sheets with a good half-teaspoon of kosher salt before cutting and twisting. I’d also swab them with a little garlic butter before baking. And just a note: The egg wash is essential to “gluing” the cheese to the pastry; it won’t interfere with your pastry “puffing,” so I wouldn’t advise omitting it or subbing butter. In fact, you cold use a whole egg instead of just the white and you’d get a nice, shiny, browned surface.
Ingredients
1 cup Warm Water
1 Tablespoon Honey
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This is a recipe I came up with myself. It is great with most Italian dishes. It can be doubled as needed.
Ingredients
1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast 2 1/4 Teaspoons
1 teaspoon Salt
3 cups Bread Flour
Olive Oil For Greasing Surfaces
⅓ pounds Sharp White Cheddar Or Any Other Cheese You Prefer
½ cups Garlic Butter
Instructions
In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.
Serve immediately.
From: justapinch.com