Twisty, tasty and tempting these Everything Cheddar Twists are great for a savoury snack.
I found the idea of pastry cheese straws in the shape of a sunburst an attractive idea when I read about in on the King Arthur website . The idea of topping it with a mixture of seeds etc in an everything but the bagel style topping seemed very good too.
So I checked a few more recipes for ideas but decided to try the King Arthur one.
The recipe is actually quite simple to make, and if you don’t have the ingredients for the topping you can simply top with whatever you like.
Basically this is two layers of pastry with some filling spread in between the layer and then the sunburst shape is cut into it, with the twists being the last thing to do before sprinkling with the topping and baking.
Mine turned out very good indeed. It was so tasty. The shaped isn’t important either, this can be rolled out into two rectangles and then filled and cut into strips before twisting and baking individually.
I made my own everything topping with 1 1/2 tsp poppy seeds, 2 tbsp sesame seeds, 1 tbsp black sesame seeds, 1 1/2 tbsp garlic granules, 1 1/2 tbsp onion flakes, 2 tsp course salt, mixed together and placed in a jar, using only 2 tbsp of the mixture for this recipe.
Wanting something nice and chewy, with a lovely savoury top? Why not try New York Style Bagels
Everything Cheddar Twists or Straws – Video
For the pastry:
- 300g(2 cups) plain flour – based on scooping packed flour into 250ml cup
- 14g 2(tbsp) cheddar cheese powder
- 170g(12 tbsp) unsalted butter, cold and cubed
- 1/2 tsp salt
- 1/2 tsp baking powder
- 90ml(6 tbsp) ice cold water (you may not need it all)
For the filling and topping:
- 28g (1/4 cup) cheddar cheese powder
- 2 tbsp everything topping
- 14g (1 tbsp) unsalted butter, melted
- 15 ml(1 tbps) water
- 60g (1/4 cup) grated cheddar cheese
- 1 egg + 1tbsp water m for an egg wash.
- Place the flour, cheese powder(14g), salt and baking powder into a large bowl.
- Add the cubed butter and rub it into the flour until coarse clumps, about the size of a pea form.
- Add the water slowly, in several additions(you may not need all of it) stirring in to the mixture until it clumps together in larger lumps.
- Use your hands to squeeze the mixture into a dough.
- Divide into two equal pieces and shape the dough into disks and wrap in plastic wrap, then chill for at least 30 minutes.
- Make the filling by mixing the cheese powder, 1 tbsp of everything topping, melted butter, water together until it forms a thick paste.
- Preheat the oven to 190C/170C Fan/375 F.
- Prepare some parchment paper and a baking tray.
- Roll out each piece of pastry dough, on parchment paper, to a diameter of about 25 cm/10 inches.
- Spread the filling paste over one layer of pastry, leaving a 1/2 rim around the edge that is bare.
- Sprinkle the cheddar cheese over the spread paste.
- Beat the egg with the water and brush around the 1/2 inch rim.
- Lay the second layer of pastry on the top pressing down all around the rim and over the surface.
- Place a 3 inch, or thereabouts, cookie cutter on the top of the pastry, in the middle.
- Cut the pastry, from the cookie cutter outwards to the edge of the pastry, making 32 strips of about equal width.
- Take each strip and twist three times, always in the same direction, and lay down again.
- Remove the cookie cutter and brush all over with the egg wash.
- Sprinkle the remaining tablespoon of topping over the pastry.
- Transfer the dough, on the bottom layer of parchment paper, onto a baking tray.
- Bake the pastry for 35 to 40 minutes, until evenly golden brown on top.
- Remove the pastry from the oven and allow it to cool for 10 to 15 minutes before serving.