June 15, 2006

Cheese-ey Twists

Ever had one of these at the bakery? A puffy twist of flaky pastry filled with hints of melted cheese in between. I baked some from scratch at home for dinner to go with our tarragon+parmesan crumbed chicken fingers and roast potatoes.
It isn't too complicated; basically.....you just need a couple of puff pastry sheets and some grated mozzarella. Here's the recipe for 6-7 sticks;
2 sheets ready rolled puff pastry (pampas is my favourite)
good pinch of sea salt
1/2 cup grated mozzarella
2 tbsp garlic seasoning
1 tbsp chilli flakes

Leave backing of plastic sleeve on the pastry sheet and lay with the plastic sleeve facing down on the table. Sprinkle all other ingredients onto top side of pastry. Lay the 2nd sheet on top of the ingredients(plastic sleeve facing the top). With a rolling pin, roll the 2 sheets of pastry firmly together; sandwich the cheese filling in between. Use a sharp knife to cut 1 1/2 inch strips lengthwise. Twist each strip 5-6 times and lay onto a baking sheet. Bake in 200 degree oven for approximately 15-20 minutes or until cheese sticks are golden and crisp.

2 comments:

jenjen said...

Yummmo, I've had these cheese twists from Victoire Bakery in Balmain. The French baker lady, I forget her name makes a mean puff pastry. But ive tried making them at home and they are just as tasty.

Su-Yin said...

I don't go up to that area much...just the eastern suburbs, CBD and a little of the north shore. It's difficult to venture out furthur with just public transport.
Do you make them the same way I do? or do you made your own puff pastry?