Parmesan Puff Pastry Twists
Serves
6
Total Time
2hrs
Calories
441
These parmesan puff pastry twists are perfect with soup, with dip, on a cheese board or just to nibble on as a snack. Give them a go!
- Unsalted butter180 gsliced
- Butteras neededmelted
- Parmesan cheese130 gcubed
- Dried oregano½ teaspoon
- Dried parsley½ teaspoon
- Garlic clove2
- Ice90 g
- All purpose flour200 g
- Pink himalayan salt flakes½ teaspoon
- Egg1
- Water1 tablespoon
- Vodka25 g
Ingredients
- 1. Prepare several baking trays with baking paper
- 2. Brush with butter then set aside
- 3. Add unsalted butter to a saucer
- 4. Freeze - approx 30 min
- 5. Add parmesan cheese, dried oregano, dried parsley and garlic clove to the TM bowl
- 6. Blitz with MC on - 10 sec, speed 10
- 7. Remove from bowl and set aside
- 8. Add frozen butter ice, all purpose flour and pink Himalayan salt flakes to the TM bowl
- 9. Chop with MC on - 7 sec, speed 7
- 10. Add half of the milled parmesan mixture
- 11. Mix with MC on - 5 sec, reverse speed 5
- 12. Knead - approx 3 min, dough. Pour vodka into the TM5 bowl slowly while machine is running
- 13. Transfer content of TM5 bowl to work surface
- 14. Shape into a rectangle
- 15. Cover with parchment paper
- 16. Refrigerate in fridge - 30 min
- 17. Pre-heat oven - 200°C
- 18. Roll dough into large rectangle, fold over in thirds to make a envelope shape
- 19. Turn so the folded edge is towards you and repeat. Sprinkle a little of the cheese mixture down the centre panel of the pastry each time you fold this
- 20. Continue until you have a flexible sheet of pastry
- 21. Add egg and water to a clean small bowl
- 22. Beat until well combined
- 23. Roll pastry to rectangle shape about 1cm in thickness. Cut in half lengthways and brush each half with the egg wash
- 24. Sprinkle with remaining Parmesan and herb mixture, bringing the top half of pastry towards you, over the bottom half, enclosing the milled cheese, egg washed sides together
- 25. Press lightly with the rolling pin to help stick the halves together. (DO NOT FOLD, pastry must be cut)
- 26. Cut baking sheets into 5cm strips
- 27. Twist slightly and place onto a baking tray lined with paper, sticking each end to the paper by pressing on the pastry
- 28. Brush with melted butter, and sprinkle with toppings of choice. Bake in oven 15 minutes or until puffed and golden
Method
Make this recipe in the Fresco Recipes App
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