Party Cheese Twists
The thing about buying ready-rolled puff pastry is that you often have some left over and this recipe is a brilliant way to deal with it. These crispy, flaky twists (or cheese straws), are absolutely scrummy – perfect for New Year’s Eve with apéritifs or a drinks party. You can also sprinkle them with sesame seeds instead of cheese, if you prefer.
Makes about 14
|1 tablespoon freshly grated Parmesan|
|approximately 3 oz (75 g) puff pastry|
|a little plain flour, for dusting|
|½ large egg, beaten|
|¼ teaspoon cayenne pepper|
|Preheat the oven to gas mark 6, 400°F, 200°C.|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a small baking tray, greased.|
This recipe is from Delia's Christmas Easy Magazine 2003
All you do is roll out the pastry thinly, on a lightly floured surface, to a 9-in (23-cm) square. Then trim the edges of the pastry and brush the whole lot with beaten egg.
After that, sprinkle with the Parmesan, cayenne and a little sea salt, then press this down into the pastry with your fingers, and now cut the square into 1-2-in (1-cm) strips. Now hold the end of each strip and twist them round and round, before pressing the ends on to the baking tray.
(You can chill the twists at this stage if you don’t want to cook them straight away.)
Then pop them into the oven to bake for 8 minutes, or until the twists are puffed and golden brown.
Then allow them to cool and transfer them to a plastic freezer box to freeze.
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This recipe is courtesy of Mark Mitson and is an absolute winner to serve with drinks at Christmas or any time. I've never been keen on fiddly canapes, and these are so simple and easy, and absolutely never fail to please.
This recipe was kindly given to me by the Head Pastry Chef, Mark Mitson, at The Blakeney Hotel in Norfolk, where they are served in the bar with drinks, but only if you get there early enough, because they disappear in a flash.
This recipe would be perfect for serving something home-made with pre-dinner drinks, and you can ring the changes with the type of cheese you use.
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