I haven't made many appetizer kind of items, and I don't usually make decadent savory items, because we try to be on a calorie conscious diet here, but sometimes, we just want something rich, cheesy, and sinful. I thought I would surprise my husband with these garlic cheese twists since her loves Italian bread sticks, and cheese straws. I am not ambitious enough, nor do I have the time to try and do puff pastry the traditional way, so I thought I would give King Arthur Flour's Fast and Easy Puff Pastry Dough a try. It did not disappoint. It was fast, and easy, and baked up flaky, butter and tender. Definitely worked great, and I can't wait to make something sweet like apple turnovers with the dough next. I made a double batch of pastry dough, and now I have one batch in the freezer just waiting to be used. What could be easier??
Enjoy these lovely Garlic Cheese Twists for a nice party appetizer at a holiday party, or just to snack on at home. Can't go wrong!
GARLIC CHEESE TWISTS
(Adapted from King Arthur Flour's Flaky Cheese Twists)
Makes about 34 cheese straws
- 1 recipe Easy Puff Pastry, see below (or about a 16-18 ounces of puff pastry dough)
- 3/4 cup freshly grated parmesan cheese or pecorino romano
- Garlic Salt
- 1 egg beaten with 1 tablespoon water
- Preheat the oven to 400°F. Ready a baking sheet by lining with parchment, if you have it; otherwise, just get out a baking sheet, no need to grease it
- Place the pastry on a well-floured work surface, and roll it into a 12" x 24" rectangle, about 1/8" thick.
- Brush some of the beaten egg/water over the dough, saving the remainder for later.
- Sprinkle cheese over half of the dough, and then sprinkle the garlic salt over the same half, to taste (I like a hint of garlic, so I go light, but go heavier if you like it more).
- Fold the dough half without filling on top of the piece with filling, making a 12" square.
- Gently roll till the two halves stick together; you'll now have a rectangle about 12" x 13".
- Cut the rectangle in half lengthwise to make two rectangles, each 6" x 13".
- Cut each rectangle crosswise into 3/4"-wide strips; you'll cut about 17 strips from each piece of dough, about 34 strips total.
- Pick up a dough strip and twist each end in opposite directions until the dough is a spiraled cylinder. Place it on the prepared baking sheet. Repeat with the remaining dough strips, leaving about 3/4" between them.
- Brush with remaining egg wash. Sprinkle with more garlic salt and then add a light dusting of paprika if desired, for color.
- Bake the twists for 12 to 15 minutes, until they're golden brown. Remove them from the oven, and cool slightly on a rack before serving.
|Rolled out puff pastry dough|
|Dough after it has been brushed with egg mixture, sprinkled with parmesan cheese, and sprinkled with garlic salt.|
|Dough after folding over, rolling, and cutting into strips.|
|Twisted, brushed with more egg wash, sprinkled with garlic salt and paprika.|
(Adapted from King Arthur Flour's Fast and Easy Puff Pastry)
- 2 cups All-Purpose Flour
- 1/2 teaspoon salt*
- 1/2 teaspoon baking powder
- 1 cup cold unsalted butter,* cut in pats
- 1/2 cup fat free Greek Yogurt
- 1-2 tablespoons milk (if the dough just won't come together enough)
- Whisk together the flour, salt, and baking powder.
- Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.
- Stir in the yogurt; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads (if it still doesn't come together, add a little bit of milk).
- Pat the dough into a rough log, and roll it into an 8" x 10" rectangle.
- Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
- Flip the dough over, give it a 90° turn on your work surface, and roll it into an 8" x 10" rectangle. Fold it in three again.
- Chill the dough for at least 30 minutes before using. To make pastry, roll into desired size.
- Freeze dough for prolonged storage, up to 2 months. To use, thaw in the refrigerator overnight.