Cheese and Rosemary Twists
Photography by Josh Griggs.
This recipe comes from Kim Evans of Auckland café Little and Friday. The delicious flaky texture and extra cheesy flavour of the twists relies entirely on using good-quality puff pastry and a sharp aged cheddar.
Makes: 12
INGREDIENTS
1 large egg
2 tablespoons cream
2 cups grated aged cheddar
1 cup freshly grated parmesan
500 grams good-quality butter puff pastry
1 tablespoon finely chopped rosemary
sea salt
METHOD
Preheat the oven to 200°C fan bake.
Whisk the egg and cream together and season. Combine the cheeses and set aside. Roll out the pastry on a lightly floured bench to a rectangle approximately 50cm long x 30cm wide. Brush generously with the egg mixture. Generously scatter with three-quarters of the cheese. Sprinkle over the rosemary and sea salt and lightly press to help them stick.
Cut the pastry into 4cm-wide strips. Working with one strip at a time, pick up the ends 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 and scatter with the rest of the cheese, including any that has fallen off the twists when rolling.
Bake for 20-25 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.
Keep up to date with
dish weekly recipes,
food news, and events.
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!