|Plate of freshly baked cheese twists|
- 500 g of puff pastry
- 200 g grated Emmental or Gruyere cheese
- 2 table spoons of cumin seeds
- 2 pinches of salt
- 1 egg
Now after the last tour and resting for 20 minutes, take the dough out and roll it out in a one centimeter thick dough plate. Now break the egg and beat the egg white and egg yolk together. Grate the cheese and mix the grated cheese with the cumin seeds the two pinches of salt. Spread half of the egg over the dough plate, then sprinkle half of the cheese mix over the dough.
|Puff pastry dough with the egg wash and the cheese cumin mixture|
Now cut 3 - 5 cm thick strips of cheese sticks from the dough, twist them up and place them on a prepared baking tray that has been well buttered (I am using my permanent baking paper instead that is non sticking).
|Freshly twisted cheese sticks laid out on the baking paper|
After the sticks rested the 20 minutes, place the baking tray with the cheese sticks in the medium position in the oven for about 10 - 20 minutes. Don't go for any adjusted timing. Just check when they are getting golden brown on top, you got a winner there. I actually took them off one by one so that whenever one was golden brown and looked nice and crispy.
That's it. Ready you are for the evening snack pleasure. The only danger here is that they won't last very long though...
|Golden brown crispy cheese twist freshly baked from the oven|