Parmesan Puff Pastry Twists

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    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!

Inspired by: https://tenina.com/recipes/parmesan-puff-pastry-twists

recipe updated Jan 12, 2022

Ingredients

  • Unsalted butter icon
    Unsalted butter
    180 g
  • Butter icon
    Butter
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    130 g
  • Dried oregano icon
    Dried oregano
    ½ teaspoon
  • Dried parsley icon
    Dried parsley
    ½ teaspoon
  • Garlic clove icon
    Garlic clove
    2
  • Ice icon
    Ice
    90 g
  • All purpose flour icon
    All purpose flour
    200 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    ½ teaspoon
  • Egg icon
    Egg
    1
  • Water icon
    Water
    1 tablespoon
  • Vodka icon
    Vodka
    25 g

Tools

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

Step preview

  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
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