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introduction
Ultra flaky, buttery cheese twists baked with a blend of Indian-inspired spices inside. Use ready-rolled puff pastry sheets for a quick-fix snack with drinks or even with tea for breakfast.
Ingredients
- 2 x 320 g sheets ready-rolled puff pastry cold
- 75 g mature Cheddar, grated (or vegan alternative)
- 75 g low-moisture mozzarella, grated or cubed into very small pieces (or vegan alternative)
- 1 small red onion very finely diced
- 1 tbsp fresh coriander finely chopped
- 1 tsp garam masala recipe linked below
- 3/4 tsp red chilli flakes
- 2 tsp kalonji seeds (nigella seeds)
For the egg-free “eggwash”:
- 2 tbsp warm milk (any of your choice)
- < 1/8 tsp ground turmeric
- 1 tsp agave
Instructions
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In a bowl, mix together the cheese, onions, coriander, garam masala and chilli flakes.
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Take your first chilled puff pastry sheet and set it out on a work surface lined with a sheet of baking parchment about the size of your tray. Top with the cheese mixture, leaving a 1cm gap at the edges of the pastry. Gently press the cheese into the pastry, taking care not to push it in too far. It just needs to be even.
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Top with another sheet of puff pastry and press again gently to compact the cheese so it doesn’t all fall out when you twist.
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Use your fingers to press and seal all the edges closed. You can add a small amount of water to wet the pastry if you like but I don’t always find this necessary.
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Return the sealed pastry to the fridge for 10 minutes to chill again. If your pastry is still super cold, you can skip this step.
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Cut the pastry into long rectangles about 5-6cm wide. Pop the twists on a large, flat baking tray on top of a sheet of baking parchment. My 320g sheets of puff pastry makes 6 large cheese twists.
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Now take your first cheese twist and use both hands to hold either end. Twist both hands in opposite directions (one going clockwise and the other anti-clockwise) to form a twisted shape. Don’t worry if any cheese falls out, just put it back in.
