This is extremely easy puff pastry. Cheesy twists are so tasty that they will disappear as soon as you take them out of the oven. But if you happen to leave some, cheese twists will perfectly complement tomato soup. I would recommend storing them (until the next day) without a fridge and even without a bag. This will help them to stay crispy.
- 500 g of frozen puff pastry dough (non-yeast variety)
- 200 g of cheese (like Gouda, Edam etc)
- 1-2 tsp of fried sesame seeds
- Egg for glazing (size/amount of a quail egg)
- Wheat flour (you may need it for rolling out the dough)
1. Take the dough out of freezer and leave it to defrost on a table (at room temperature +20°C it takes ~2,5 hours). Don’t open the package as the dough can dry out. Also you can defrost the dough in a fridge (+2-4°C) it will take ~1 night, but you can leave it for 24 hours (nothing will happen to it).
2. Grate cheese. Preheat the stove. +200°C, convection mode.
3. Flatten the dough with a rolling pin (~twice). If needed – sprinkle some flour on working surface and on puff pastry dough itself. Top 1/2 of dough with grated cheese. Fold the dough to cover cheese. Paste together edges of dough.
4. Cut into stripes. Gently twist every stripe.
5. Place it to a baking sheet (covered with parchment paper). Press the twist in several places, so it won’t untwist. Place grated cheese that fell out of a stripe back in it.
When you’ll be done with twisting, glaze cheese twists with egg and sprinkle some sesame.
6. Bake for 20-22 min. Watch cheese twists: cheese that leaks out of pastry shouldn’t become too brown.