Parmesan Puff Pastry Twists

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    440

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!

recipe updated Jun 8, 2020

Ingredients

  • Unsalted butter icon
    Unsalted butter
    180g (about ¾ cup)
  • Butter icon
    Butter
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    130g (about ¾ cup)
  • Dried oregano icon
    Dried oregano
    about ½ tsp (0g)
  • Dried parsley icon
    Dried parsley
    about ½ tsp (0g)
  • Garlic clove icon
    Garlic clove
    2
  • Ice icon
    Ice
    90g (about ½ cup)
  • All purpose flour icon
    All purpose flour
    200g (about 1½ cups)
  • Sea salt icon
    Sea salt
    about ½ tsp (3g)
  • Vodka icon
    Vodka
    26ml (1¾ tbsp)
  • Egg icon
    Egg
    1 (50g)
  • Water icon
    Water
    1 tbsp (15ml)

Tools

  • kCook icon Parchment paper
  • kCook icon Rolling pin
  • kCook icon TM5
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Plate
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Work surface
  • kCook icon Tm5 bowl

Step preview

  1. Line 2 clean baking sheets with parchment paper
  2. Brush with butter then set aside
  3. Add unsalted butter to a clean plate
  4. Freeze - approx 30 min
  5. Add parmesan cheese, dried oregano, dried parsley and garlic clove to the TM5 bowl
  6. Fit TM5 bowl to TM5
  7. Blitz - approx 10 sec, speed 10
  8. Transfer content of TM5 bowl to small bowl then set aside
  9. Transfer content of plate to TM5 bowl
  10. Add ice, all purpose flour and sea salt to the TM5 bowl
  11. Chop - approx 7 sec, speed 7
  12. Transfer half of cheese mixture to TM5 bowl
  13. Mix - approx 5 sec, reverse speed 5
  14. Pour vodka into the TM5 bowl slowly while machine is running
  15. Knead - approx 3 min, dough
  16. Transfer content of TM5 bowl to work surface
  17. Shape into a rectangle
  18. Cover with parchment paper
  19. Refrigerate in fridge - 30 min
  20. Pre-heat oven - 200°C
  21. Roll out into a rectangle
  22. Transfer one quarter of cheese mixture to dough
  23. Fold
  24. Transfer half of cheese mixture to dough
  25. Fold
  26. Roll out into a rectangle until 1 cm thick
  27. Slice lengthwise
  28. Add egg and water to a clean small bowl
  29. Beat until well combined
  30. Add egg mixture to 2 baking sheets
  31. Fold
  32. Cut into strips
  33. Twist slightly
  34. Bake until light golden - 15 min, 200°C
  35. Let cool on round wire rack
  36. Serve
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