CRISP CARAWAY TWISTS
This appetizer is always a hit when I serve it on holidays or special occasions. The flaky cheese-filled twists (made with convenient puff pastry) bake to a crispy golden brown. When our big family gets together, I make two batches. —Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat egg, water and mustard; set aside. In another bowl, combine the cheese, onion, parsley, caraway seeds and garlic salt. , Unfold pastry sheet; brush with egg mixture. Sprinkle cheese mixture lengthwise over half the pastry. Fold pastry over filling; press edges to seal. Brush top with remaining egg mixture. Cut widthwise into 1/2-in. strips; twist each strip several times. , Place 1 in. apart on greased baking sheets, pressing ends down. Bake at 375° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 90 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 91mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
CHEESE STRAWS
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 30m
Yield 22 to 24 cheese straws
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1¿4 cup of the Parmesan, 1¿2 cup of the Gruyère, 1¿2 teaspoon of the thyme, 1¿2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
- Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.
ASSORTED CHEDDAR CRISPS
Yield Makes about 100 thin crackers
Number Of Ingredients 11
Steps:
- Blend together butter, cheese, and yolk in food processor until smooth. Add flour, dried mustard, and salt and pulse until just combined. Transfer dough to a sheet of wax paper and divide into 3 portions (do not clean processor).
- Return 1 portion to processor, add pepper, and pulse until combined well, then transfer to another sheet of wax paper. Shape into a 7-inch-long log (1 1/2 inches thick), using paper as an aid, then roll up log in paper and twist ends of paper to close. Make 2 more logs on separate sheets of wax paper in same manner, using caraway seeds for second log and nigella seeds for third log (instead of pepper) and cleaning processor in between batches. Chill logs until firm, about 2 hours.
- Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Unwrap 1 log and cut enough thin slices (about 1/8 inch thick) from it to fill baking sheet, arranging slices 1 inch apart. Bake until edges of crackers are golden, 10 to 12 minutes. Transfer on parchment to a rack and cool slightly, about 15 minutes. Make more crackers in batches with remaining dough.
- Serve crackers warm or at room temperature.
CRISP CARAWAY TWISTS
This appetizer is always a hit when I serve it on holidays or special occasions. The flaky cheese-filled twists (made with convenient puff pastry)bake to a crispy golden brown. When our big family gets together, I make two batches.
Provided by Allrecipes Member
Time 30m
Yield 9
Number Of Ingredients 9
Steps:
- In a small bowl, beat egg, water and mustard; set aside. In another bowl, combine the cheese, onion, parsley, caraway seeds and garlic salt. Unfold pastry sheet; brush with egg mixture. Sprinkle cheese mixture lengthwise over half of the pastry. Fold pastry over filling; press edges to seal. Brush top with remaining egg mixture. Cut widthwise into 1/2-in. strips; twist each strip several times. Place 1 in. apart on greased baking sheets, pressing ends down. Bake at 350 degrees F for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 13.4 g, Cholesterol 28.9 mg, Fat 13.3 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 4.4 g, Sodium 156.4 mg, Sugar 0.6 g
CRISP CHEESE TWISTS
These golden twists are always popular. We like them along-side chili and soup. My husband and daughter usually try to sneak a few from the cooling rack when I make them.
Provided by Taste of Home
Time 30m
Yield about 7 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, cornmeal and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in cheddar cheese. Sprinkle with 1/3 cup water. Toss with a fork (if dough is dry, add water, 1 teaspoon at a time, until dough forms a ball). Wrap tightly in plastic wrap; refrigerate for 1 hour or until firm., Divide dough in half. On a lightly floured surface, roll each portion into an 11x10-in. rectangle. Cut into 5x1/2-in. strips. Carefully twist each strip and place on greased baking sheets, pressing ends down., Bake at 425° for 7-9 minutes or until golden brown. Immediately sprinkle twists with Parmesan cheese. Cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 63 calories, Fat 3g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 115mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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