2 sheets pre-rolled puff pastry
2 tablespoons cream
200 grams Cumin Seed Gouda, grated
2 teaspoons finely chopped rosemary
sea salt and freshly ground pepper
Preheat the oven to 180°C.
Whisk the egg and cream together and season.
Generously brush one side of each piece of pastry with the egg mixture.
Combine the cheese and rosemary then sprinkle ¾ of it over the pastry. Season with salt and pepper then lightly press the cheese to help it stick to the pastry.
Cut each piece into 8 long strips. Pick up each end and twist each in the opposite direction several times and gently stretching them into longer sticks. Pinch the ends to stop it unravelling. Place on a lined baking tray and repeat with the remaining strips. Brush the sticks with the remaining egg mixture and top with the rest of the cheese and rosemary, including any that has fallen off the twists when rolling. Chill until very firm.
Bake for 20 minutes or until the twists are crisp and golden and the pastry is really well cooked. Makes 16.
The Kapiti Cheese Society – For Cheese Connoisseurs
Kapiti knows a lot about cheese. For over 30 years Kapiti cheese makers have been expertly hand crafting multi award-winning cheeses. From the meltingly, buttery flavour of the washed-rind Ramara to the creamy Kikorangi marbled with rivers of deep blue, there is something for all cheese lovers.
Keep ahead of all that is happening in the world of cheese by joining the Kapiti Cheese Society. You'll receive special offers, complimentary samples, matching ideas and recipes, as well as invitations to exclusive events.
Join before Sunday 14th December 2014 and be in the draw to win one of five Kapiti gift hampers and a limited edition Dick Frizzell print, valued at $1500.
Visit kapiticollection.co.nz/cheese-society and join the Kapiti Cheese Society.