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Recipe Name: Flaky Cheese Twists Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

2 1/2 Cup(s) Instant flour, "Wondra"
1 Teaspoon(s) Salt
1 Cup(s) Unsalted butter, chilled>>>>>
Cut into bits.
1/2 Cup(s) Ice water, or as needed
1 Cup(s) Cheddar cheese, fine grate
1 Teaspoon(s) Paprika, med-hot if avail.
3/4 Teaspoon(s) Coarse, kosher or sea salt
2 Tablespoon(s) Dry bread crumbs, fine
1 Egg
1 Tablespoon(s) Water
Whisk together the flour and 1 ts. salt thoroughly. Add the butter
bitsand, using your fingers or pastry blender, blend into flaky
mixture.Sprinkle ice water gradually and mix lightly with a fork. Add
justenough water to make the dough bits adhere to each other; don't
overmix.Form dough into brick, wrap in plastic, and chill for at least
1 hr oras long as 12 hrs.When ready to bake the twists, halve the
pastry, return one-half to'fridge, and roll remaining half on lightly
floured surface to makerectangle 8 x 12". Turn pastry so that a long
side faces you and brushoff all surplus flour, then fold pastry like a
book where the ends meetat the center. Roll folded pastry out again,
this time to an oblong 7 x10". Stop at any point and refigerate dough
if it becomes too soft.Dough MUST remain cold.Cover large baking sheet
with wax paper and sprinkle lightly with flour.Lay pastry on paper and
roll out to 9 x 12". Chill. Roll and fold secondhalf of pastry. Chill
both halves, uncovered, for 30 min. or coverloosely and chill up to 12
hrs. Combine cheese, papprika, coarse salt,and bread crumbs in a bowl.
Beat egg with 1 tbs. water in another bowl.Preheat oven to 400 F.Slide
one sheet of dough, on its wax paper, onto the work surface.
Brushlightly with egg mixture and sprinkle with 1/4 cup of cheese
mixture,pressing into surface. Cover with sheet of wax paper and turn
doughover. Peel off wax paper from top, then coat surface with egg
andanother 1/4 of cheese mixture, pressing it in as before.Quarter
sheet of dough (pastry wheel or pizza cutter), then cut eachquarter
into strips 1/2" wide and 4" long. Twist each strip to pencilthinness
(they will lengthen as you twist) and place them 1/2" apart onungreased
baking sheet. Press ends of twists onto pan to preventunrolling.Bake
abt. 10 min., until the sticks are golden brown, then remove toracks to
cool. When cool, trim off any unsightly flattened ends. Repeatforming
and baking proceedure for the second half of the dough. Storeairtight
for up to 2 wks in the 'fridge or 1 wk. at room temp. Bakedtwists may
be frozen. However stored, they improve with brief warmingbefore
serving. Yield: 5 dozen sticksFrom Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 181
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 186mg
Sodium: 2508.2mg
Potassium: 304.8mg
Carbohydrates: 24.2g
Fiber: <1g
Sugar: 14.8g
Protein: 8.2g

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