Cheese and Rosemary Twists
Photography by Josh Griggs.
This recipe comes from Kim Evans of Auckland café Little and Friday. The delicious flaky texture and extra cheesy flavour of the twists relies entirely on using good-quality puff pastry and a sharp aged cheddar.
Makes: 12
INGREDIENTS
1 large egg
2 tablespoons cream
2 cups grated aged cheddar
1 cup freshly grated parmesan
500 grams good-quality butter puff pastry
1 tablespoon finely chopped rosemary
sea salt
METHOD
Preheat the oven to 200°C fan bake.
Whisk the egg and cream together and season. Combine the cheeses and set aside. Roll out the pastry on a lightly floured bench to a rectangle approximately 50cm long x 30cm wide. Brush generously with the egg mixture. Generously scatter with three-quarters of the cheese. Sprinkle over the rosemary and sea salt and lightly press to help them stick.
Cut the pastry into 4cm-wide strips. Working with one strip at a time, pick up the ends and twist each in the opposite direction several times, then pinch the ends to stop it unravelling. Place on a lined baking sheet and repeat with the remaining strips. Brush with the remaining egg and scatter with the rest of the cheese, including any that has fallen off the twists when rolling.
Bake for 20-25 minutes, or until the twists are crisp and golden. The pastry must be well cooked or it will be soft inside. Serve warm or at room temperature.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!