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These Rough Puff Pastry Cheese Twists are so easy to make and MUCH easier to demolish. You can easily make these vegan (in fact, the images are made with vegan pastry). Simply sub the butter and cheese for vegan variations! On top of this, you can multiply the batch without any difficulty!
The key to great pastry is keeping everything cold, so make sure this is chilled before using. You can easily make these with shop bought pastry, where the same cold rule applies. I highly recommend eating these whilst warm, not long out the oven. That said, they package up well and are delicious cold for picnics and party plates!
I bake these Rough Puff Pastry Cheese Twists using these silicone mats, which are better for the environment than baking paper (especially if you bake a lot, like me). Do keep them spaced out on the baking trays, and be sure to line them. I recommend silicone liners if you bake a lot (these are the ones I use).
For more savoury baking recipes, check out these French Onion & Cheddar Puffs or these Spanish Cheese and Sun-dried Tomato Swirls. If you’re looking for clips and baking ideas, head on over to my Instagram.
Rough Puff Pastry Cheese Twists
Ingredients
- 250 g Butter Cold, Cubed
- 250 g Plain Flour
- 120 ml Water Cold
- 200 g Grated Cheese Cheddar is my favourite, but any hard cheese works
- 2 tbsp Milk Optional
Instructions
- Start by making the pastry, if making your own. Do this by adding the flour and butter to a large bowl and rub together with your fingertips until roughly combined. You do not want to take it as far as breadcrumbs, there should still be bits of butter visible in places. Add the water and make into a ball. Wrap and chill for 30 mins.
- Remove the pastry from the fridge, roll in one direction to form a long rectangle. Fold the top edge down to just below the middle. Then fold the bottom edge over this, to form a square with 3 layers (book end). Rotate this block 90 Degrees and repeat. Wrap and chill for another 20 minutes.
- Preheat the oven to 220C/200C Fan/Gas 7. Line 2-3 large baking trays.
- Remove the pastry, roll out to a rectangle bout 1/4 inch thick. Cut into 8 long strips. Place these strips on the lined trays. Spread a tiny amount of butter onto each strip, then sprinkle over grated cheese (the butter helps the cheese to stick).
- To twist: hold each end of the pastry strip, and twist! (one hand away from you, one towards). Optional: brush a little milk over the twists. Top with salt, pepper, a little more cheese before baking for 10-15 minutes – until golden! Let cool on a wire rack.
