Sunday, May 1, 2011

Parmesan Thyme Cheese Twists {Party Fare}

I had the honor of helping to host a baby shower for my good friend. This being her first boy after two sweet girls we gave her a "Little Man" themed shower. Going along with the theme of all things mustaches, bow ties and argyle I made these cheese twists to go along with some pesto {bow tie} pasta salad. These are a decadent treat and perfect party fare.

Recipe: (about 30-40 twists)
1 box of frozen puff pastry (2 sheets)
Egg wash: mix 1 egg (or 1/4 Egg Beater's) with 1 tablespoon water
1/4 cup Parmesan cheese, grated
1/2 cup sharp white cheddar cheese, finely grated (with the small side of your grater or with a microplane)
1 tablespoon fresh thyme leaves, minced (or you may used dried thyme)
freshly ground black pepper

1. Thaw the pastry in the fridge overnight or on the counter for exactly 40 minutes. You want it to be COLD when you work with it. Preheat oven to 375'F. Take one sheet out (leave the second in the fridge until you are ready to use it) and roll it out gently on a lightly floured board until it's about 11-12 inches square.  Brush with egg wash.

2. Sprinkle dough with half of the Parmesan, half of the cheddar and half of the thyme leaves. Be sure to spread toppings out all the way to the edges so each straw is equally tasty.

3. Cover with a piece of parchment paper and roll gently with a rolling pin to press toppings into the dough.

4. With a pizza cutter or sharp knife, cut the pastry down the middle in half. Then slice in the opposite direction into one inch strips (each strip will be about 1"x6"). 

5. Using an off set spatula (or your fingers) gently lift each strip from the board, twist gently and place twisted strip on a parchment lined baking sheet. The pastry will puff up but not so much out so you can place them close together on the baking sheet as long as they're not touching. Bake at 375'F for 16-19 minutes until golden. Serve room temperature.

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