Cheese and Rosemary Twists
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.