Easter is over and there is a mountain of chocolate next to me and smaller mountains scattered around the house. After a bank holiday filled with stuffing my face with chocolate and cake, it’s safe to say, enough is enough. Only joking, I could never be put off my love for chocolate but it seemed pretty pointless this week to bake a cake and make the calories pile on even more. So this post is my first savoury bake of the blog!
If you’re not addicted to chocolate or cake the chances are you at least have a huge love for cheese. And if you’re not in love with any of those 3 things, you’re crazy and what are you doing here?
This week I chose cheese twists as I wanted something savoury. As I said or tried to say before the cheese is a winner for all. These twists are so so so simple that I literally think anyone of any ability can give these a go. They only take 15mins to bake and are delicious served warm too! However, when eaten warm, they are quite soft. If you leave them to cool first they become far more sturdy.
As always feel free to change this recipe to your own preference. You might want to change the type of cheese, herbs, or even add a little extra in. I can imagine some ham or tomato puree could make these even more delicious.
The twisting I would say is the only difficult bit but, if I’m honest, the pastry puffs so much that anything you think looked messy before is covered up. Just try twist little bits of the pastry to get it to do something that looks good.
And no, sorry Mary Berry, the pastry is not homemade. Puff pastry is very time consuming and one of the more difficult types of pastry to make. For ease, I did buy some shop bought puff pastry. Please forgive me, one day I promise I’ll try become more professional.
The recipe is inspired by the Humming Bird Bakery.
- 250g Puff Pastry (shop bought or homemade)
- 1 Large Egg
- 125g Gruyere Cheese
- 60g Parmesan
- Bunch of Thyme (beware of the puns if you ask anyone to buy/get some for you)
- Salt and Pepper to taste
- Preheat the oven 170 degrees. Grease and line two baking trays with baking parchment.
- Grate the cheese in a bowl and mix together using your hands, add the herbs, and salt and pepper.
- Roll out your pastry into a rectangle on a floured surface roughly 30cm by 25cm or if you have the roll of puff pastry that just rolls out from the shop the shape of that is perfect
- Crack the egg in a small bowl and whisk
- Brush the Egg wash onto the rolled out pastry
- Sprinkle your cheese mix evenly across the whole pastry rectangle.
- Using a rolling pin roll the pin across the rectangle to push the cheese into the pastry.
- Cut the pastry into 12-14 strips going down
- Twist the individual strips (remember if it looks messy it will still look fine when they come out, just try adding 2-3 twists into the strip if you’re struggling
- Lay the strips out onto the baking tray and if there are any bits of pastry which look pale/not covered in egg wash, brush them with any remaining egg.
- Bake in the oven for roughly 15 mins, they should look golden brown.
- Leave for a few mins to cool before trying to take them off the tray and then cool on a wire rack.