Indian Cheese Twists (Print Version)
# Ingredients:
→ Pastry Base
01 -
2 sheets (320 g each) ready-rolled puff pastry, cold
→ Cheese Filling
02 -
75 g mature Cheddar, grated
03 -
75 g low-moisture mozzarella, grated or very finely cubed
→ Flavor Components
04 -
1 small red onion, very finely diced
05 -
1 tbsp fresh coriander, finely chopped
06 -
1 tsp garam masala
07 -
3/4 tsp red chilli flakes
→ Topping & Wash
08 -
2 tsp kalonji seeds (nigella seeds)
09 -
2 tbsp warm milk
10 -
1/8 tsp ground turmeric
11 -
1 tsp agave
# Instructions:
01 -
In a bowl, combine the grated cheddar, mozzarella, finely diced red onion, chopped coriander, garam masala and red chilli flakes. Mix thoroughly until well incorporated.
02 -
Place the first sheet of chilled puff pastry on a baking parchment-lined work surface. Spread the cheese mixture evenly across the pastry, leaving a 1 cm border around the edges. Gently press the filling into the pastry without pushing too deeply.
03 -
Cover with the second sheet of puff pastry and press gently to compact the filling. Firmly seal all edges of the pastry sheets together. Additional moisture is optional if edges seal properly.
04 -
Return the assembled pastry to the refrigerator for 10 minutes to firm up. Skip this step if your pastry is already sufficiently cold.
05 -
Cut the pastry into 6 long rectangles approximately 5-6 cm wide. Hold each strip at both ends and twist in opposite directions to create a spiral. Replace any filling that falls out during twisting.
06 -
Mix the warm milk with turmeric and agave to create an eggless wash.
07 -
Brush each twisted pastry with the turmeric-milk wash and sprinkle with kalonji seeds.
08 -
Bake in a preheated oven at 200°C for 20-25 minutes until golden all over. Serve hot.
# Notes:
01 -
These cheese twists can be made vegan by substituting dairy cheese with plant-based alternatives.
02 -
Sesame seeds can be used as an alternative to kalonji seeds.