Cheese Twists
"Served in a napkin-lined basket, these are so attractive on your buffet or serving table."
- Ready In:
- 1hr 30mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1 sheet frozen puff pastry, thawed 20 minutes (half of a 17-oz. pkg.)
- 1 large egg
- 1 1⁄2 teaspoons stone ground dijon mustard
- 1⁄2 cup grated parmesan cheese
- 1⁄8 teaspoon cayenne pepper
directions
- Cut sheet of puff pastry lengthwise in half, cutting straight through dough to preserve layers. Refrigerate half of dough. Roll out other half on lightly floured surface into neat triangle, about 10x8-inches. Mix egg and mustard and brush very lightly over dough. Sprinkle evenly with half the Parmesan. Gently roll rolling pin over dough so that cheese adheres. Sprinkle with half the cayenne.
- Cut dough crosswise into 12 strips. Gently twist each strip about 3 times and arrange on baking sheet, preferably nonstick. Repeat with remaining dough, egg mixture, Parmesan, and cayenne. Refrigerate 30 minutes.
- Heat oven to 400 degrees.
- Bake cheese twists, 1 baking sheet at a time, 10 minutes. Reduce heat ot 325 degrees and bake just until golden, about 5 minutes longer. Serve warm or at room temperature.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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