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For the egg-free “eggwash”:
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Mix together the warm milk, turmeric and agave.
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Brush with the eggless “eggwash” (turmeric, milk & agave combo) and sprinkle over some kalonji seeds. You can also use sesame seeds.
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Bake the cheese twists in a pre-heated oven at 200°C/400°F for 20-25 minutes until golden all over. Serve hot.
Sanjana’s Notes
- Storage: Store in an airtight container in a cool place. Eat within 48 hours. To re-heat, pop the cheese twists in an oven preheated to 200C/400F for 3-4 minutes or in an air fryer at the same temperature for 2 minutes.
- To freeze: Follow the recipe instructions up to the point before baking, arrange in a lined, freezer-safe container and freeze for up to 6 months. Bake straight from frozen and do not allow frozen cheese twists to thaw.
- For a vegan version of these Indian Cheese Twists: Use a vegan brand of puff pastry (Jus Rol in the UK and Pepperidge Farm in the US) have vegan products available. Use your favourite plant-based blend of cheese. I recommend using at least one mozzarella-style cheese for added cheese pull action. There are tonnes of vegan cheese options on the market now. Most are made with nuts or coconut. Finally, replace the milk in the no-egg “eggwash” with any plant-based milk of your choice. Enjoy your vegan cheese twists!
