Cheese and Paprika Pastry Twists

Cheese and Paprika Pastry Twists

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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

Made with these products:


400g strong white flour

100g plain white flour

500g unsalted butter, chilled and diced

5g salt

300ml very cold water

1 tbsp cider vinegar

50g Parmesan cheese

200g Jarlsberg cheese

1 tbsp paprika

Salt and pepper

Serves: 8

Prep Time: 5 minutes plus resting

Cooking Time: 15 minutes

Temperature: 200°C / Gas mark 6

Difficulty: Easy

Equipment: Baking tray


  1. Attach the dough hook and add both flours and butter to the bowl. Gently knead them together until combined (about 2 minutes on alow speed), then add the salt, water and cider vinegar and mix on a medium speed until it comes together as a ball. The vinegar helps  soften the dough for easier rolling.
  2. Flour the work surface and lightly roll out. Fold in on itself and repeat, dusting with flour as you go, until you have a large rectangle of pastry. Then cut in half, and roll out each rectangle to roughly 20cm x 35cm. Wrap in clear film and chill in the fridge for 20 minutes. 
  3. Heat the oven to 200°C.
  4. Remove both rectangles from the fridge, roll them out again then fold in on themselves as before, wrap and chill for another 20 minutes. 
  5. Roll both rectangles out to 55cm x 25cm and sprinkle over the Parmesan and Jarlsberg and sprinkle one rectangle with paprika and a twist of pepper and salt. Then cover with the other rectangle of pastry. 
  6. Cut into strips and roll into twists. Bake in the oven for about 12 minutes until golden. Leave to cool on wire racks and serve.

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