Garlic Cheese Twists and Easy Puff Pastry Dough

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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

 Ingredients:

• 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  
• paprika
• 1 egg beaten with 1 tablespoon water 

Directions: 

1. 1. 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
   2. Place the pastry on a well-floured work surface, and roll it into a 12" x 24" rectangle, about 1/8" thick.
   3. Brush some of the beaten egg/water over the dough, saving the remainder for later. 
   4. 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).
   5. Fold the dough half without filling on top of the piece with filling, making a 12" square.
   6. Gently roll till the two halves stick together; you'll now have a rectangle about 12" x 13".
   7. Cut the rectangle in half lengthwise to make two rectangles, each 6" x 13". 
   8. Cut each rectangle crosswise into 3/4"-wide strips; you'll cut about 17 strips from each piece of dough, about 34 strips total. 
   9. 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.  
   10. Brush with remaining egg wash.  Sprinkle with more garlic salt and then add a light dusting of paprika if desired, for color.
   11. 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.

 EASY PUFF PASTRY
(Adapted from King Arthur Flour's Fast and Easy Puff Pastry)

Ingredients:

•  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)

*If you use salted butter, reduce the amount of salt to 1/4 teaspoon

 Directions:

1. Whisk together the flour, salt, and baking powder.
2. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.
3. 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).
4. Pat the dough into a rough log, and roll it into an 8" x 10" rectangle.  
5. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
6. 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.
7. Chill the dough for at least 30 minutes before using. To make pastry, roll into desired size. 
8. Freeze dough for prolonged storage, up to 2 months. To use, thaw in the refrigerator overnight.