Parmesan Puff Pastry TwistsMake on Fresco
Perfect with drinkies, or not ... get your vodka any way you can I say. The vodka makes these crispier, and flakier than usual, making the most delicious savory treat on your party table ever. Its the science of cooked alcohol (and that is my story and I’m sticking to it)
...but go watch the video to find out more.
Then try some of these delicious cheesy snacks as well:
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
- 130 Grams parmesan cheese cubed
- 1/2 Teaspoon dried oregano
- 1/2 Teaspoon dried parsley
- 2 cloves garlic
- 180 Grams unsalted butter BUY
- 90 Grams ice cubes
- 200 Grams flour
- 1/2 Teaspoon pink salt flakes BUY
- 20-30 Grams vodka
- 1 egg whisked with 1 tbsp water
- Melted butter and poppy seeds, paprika etc as needed
Prepare several baking trays with baking paper. Grease the paper with melted butter and set aside.
Cut butter into pieces, place on a saucer and freeze for at least 30 minutes.
Place Parmesan, herbs and garlic into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place butter, ice cubes, flour and salt into Thermomix bowl. Chop 7 sec/speed 7.
Add 60g of the milled Parmesan mixture and mix 5 sec/Reverse/speed 5.
Knead 3 min/Interval while adding the vodka through hole in lid.
Push together into a tight rectangle. Wrap in Silpat mat or parchment paper and refrigerate for about 30 minutes before proceeding.
Preheat oven to 200°C.
Roll dough out into a large rectangle then fold over in thirds to make an envelope shape. Turn so the folded edge is towards you and repeat. Sprinkle a little of the cheese mixture down the centre panel of the pastry each time you fold this. Continue until you have a flexible sheet of pastry. If the pastry gets too soft while you are working with it, return it to the fridge for a few minutes before continuing.
Roll pastry to rectangle shape about 1cm in thickness. Cut in half lengthways and brush each half with the egg wash. Sprinkle with remaining Parmesan and herb mixture, bringing the top half of pastry towards you, over the bottom half, enclosing the milled cheese, egg washed sides together. Press lightly with the rolling pin to help stick the halves together. (DO NOT FOLD, pastry must be cut).
Cut into 5cm strips, twist slightly and place onto a baking tray lined with paper, sticking each end to the paper by pressing on the pastry.
Brush with melted butter, and sprinkle with toppings of choice. Bake in oven 15 minutes or until puffed and golden.
This is just one of our Insider recipes. Join us today and start cooking!