Parmesan Puff Pastry Twists

by

Tenina Holder

POSTED Mon, December 23, 2019

Serves

6

Total Time

60 MINS

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-image

    INGREDIENTS


  • Unsalted butter icon
    Unsalted butter

    180 g (about ¾ cup)sliced

  • Butter icon
    Butter

    as neededmelted

  • Parmesan cheese icon
    Parmesan cheese

    130 g (about ¾ cup)cubed

  • Dried oregano icon
    Dried oregano

    ½ teaspoon (about 0.35 g)

  • Dried parsley icon
    Dried parsley

    ½ teaspoon (about 0.45 g)

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)

  • Ice icon
    Ice

    90 g (about 12 ¾)

  • All purpose flour icon
    All purpose flour

    200 g (about 1 ½ cups)

  • Sea salt icon
    Sea salt

    ½ teaspoon (about 3.25 g)

  • Vodka icon
    Vodka

    25 g (about 1 ¾ tablespoons)

  • Egg icon
    Egg

    1 (about 50 g)

  • Water icon
    Water

    1 tablespoon (about 15 g)

    METHOD


  • 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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