This recipe comes from Kim Evans of Auckland café Little and Friday. The delicious flakey texture and extra cheesy flavour of the twists relies entirely on using good quality puff pastry and a sharp aged Cheddar.
INGREDIENTS
500 grams puff pastry
1 egg
2 tablespoons cream
250 grams grated aged Cheddar cheese
1 cup freshly grated Parmesan cheese
1 tablespoon finely chopped rosemary
sea salt
METHOD
Preheat the oven to 200˚C.
Whisk the egg and cream together and season. Combine the cheeses and set aside.
Roll the pastry out on a lightly floured bench to form a rectangle approx 60 cm long x 35 cm wide and brush generously with the egg mixture.
Generously scatter the pastry with ¾ of the cheese. Sprinkle the cheese with rosemary and sea salt and lightly press to help it stick to the pastry.
Cut into 3½ cm wide strips. Working with one strip at a time, pick up each end and twist each in the opposite direction several times then pinch the ends to stop it unravelling. Place on a lined baking sheet and repeat with the remaining strips. Brush with the remaining egg mixture and scatter with the rest of the cheese and rosemary, including any that has fallen off the twists when rolling.
Bake for 15 minutes or until the twists are crisp and golden. The pastry must be well cooked or it will be soft inside.
Serve warm or at room temperature as a snack or canapé. Makes 10-12
Enjoy these twists to start; followed by Braised Lamb with White WIne, Baby Onions and Mushrooms served with Baked Kumara with Roasted Garlic Butter. Enjoy a Pear and Chocolate Croissant Pudding to finish
Drink match: Liquorland Rosemary and Olive Martini
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!