Cheese and Paprika Pastry Twists

Cheese and Paprika Pastry Twists

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Accompaniment

Can be made with these products:

Ingredients

  • 500g plain flour
  • 300g butter, cold, cubed
  • ½ tsp salt
  • 2 egg yolks
  • 1 tbsp cider vinegar
  • 70ml cold water
  • 200g Jarlsberg, Gruyere or Emmental
  • 100g parmesan
  • 1 tsp paprika

Makes around 100 twists

Serves: 8

Prep Time:

20 minutes plus chilling

Cooking Time: 10 minutes

Temperature: 200°C / Gas mark 6

Difficulty: Easy

Equipment: Baking tray

Method

  1. 1. With your food processor attachment fitted to the high speed outlet of your Kenwood Chef kitchen machine, using the fine grating plate, grate the two cheeses, and set aside.
  2. 2. With your food processor attachment fitted to the high speed outlet of your Kenwood Chef kitchen machine, using the fine grating plate, grate the two cheeses, and set aside.
  3. 3. Whilst the machine is running, mix together the egg yolks, vinegar and water in a small bowl or jug, and mix together the cheeses in a bowl. When the mixture in the machine has reached the breadcrumb texture, slowly tip in the liquid, followed quickly by the paprika and a third of the cheese. The pastry should quickly come together. Stop the machine and remove the pastry from the bowl. Give the pastry a quick knead on the surface, then pat it into a flat rectangle, wrap it in clingfilm or parchment, and place into the fridge to chill for 30 minutes. 
  4. 4. Once the pastry has chilled, remove it from the fridge and roll out to a long rectangle, around 30cm wide and 70cm long. Scatter cheese over the middle third of the pastry, and fold the bottom third up over to cover it, then scatter over more cheese and fold the top third over. Roll the pastry out again, to the same dimensions as before, and repeat the same scattering and folding, this time finishing with a layer of cheese on the top.  
  5. 5. Once the pastry has chilled, remove it from the fridge and roll out to a long rectangle, around 30cm wide and 70cm long. Scatter cheese over the middle third of the pastry, and fold the bottom third up over to cover it, then scatter over more cheese and fold the top third over. Roll the pastry out again, to the same dimensions as before, and repeat the same scattering and folding, this time finishing with a layer of cheese on the top. 
  6. 6. Preheat your oven to 175C.
  7. 7. Remove the pastry from the fridge and cut into thin strips. Twist the strips and place onto a parchment lined baking sheet. Bake in the preheated oven for 10 minutes, or until crisp and golden.

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