Vermont Cheddar Cheese and Herb Twists

I clipped this recipe in 2002 from Bon Appetit magazine and just made them for the first time! I guess you now know I am a recipe saver. These little Cheesy Twists are light and delicious. The fresh thyme and freshly ground black pepper really spark them up. They go together fairly easily as you use store-bought puff pastry.

They are great served with soup as I have in the past with the Tomato Bisque recipe I shared with you last week. Also excellent added to a Charcuterie tray; or just plain old good on their own for snacking! I think they would also be very tasty as an appetizer served with a melted cheddar cheese for dipping, and mixed olives. Lots of possibilities!

My herb garden got decimated last summer by the hottest season on record in southern Arizona. I can’t wait to replant this spring! So for now–store bought herbs, but these were fresh and delicious.

I changed up the original recipe just a tiny bit. Instead of dried thyme and dried sage, I used a healthy amount of fresh thyme leaves; about 3 Tbsp. and no sage.

My favorite cheddar is aged Kerry Gold Reserve. In the bowl I have started adding the thyme and freshly ground black pepper.

The ingredients are simple, but this recipe is a bit fussy as you need to roll the dough first to an 18×10 inch rectangle-it will be quite thin, and then

add 1/3 of the cheese herb, pepper mixture to 1/2 of the rolled dough,

As the puff pastry gets warm it is more difficult to keep the edges even, but no problem, as you just trim the edges later.

and then fold and roll again twice until you begin to cut into strips ready to twirl. The goal is, as you add the cheese, fold and roll, that you continue ending up with an 18×10 inch rectangle. As you do this the dough gets ragged at the edges, but just even it off before you begin cutting into strips for the twists.

Those twists at the top of this photo are from the ragged edge. They look almost identical to the more evenly cut ones. The original recipe calls for tossing them out, but please don’t.

Don’t worry about twirling in a perfect twist as I think they are more interesting a little crooked-kind of like my arthritic fingers! You may need to use a little water to seal the ends, but I just pressed each end of each twist together and they stayed together fine.

I’m surprised that the original called for discarding the end pieces that were not perfectly even. Just roll them up the best you can as they will still taste delicious.

The Cheddar Cheese Twists need to be chilled for about 30 minutes before putting in a hot oven to bake. They also freeze well so if you have leftovers pop them into a zip-lock, freeze and reheat at 300 degrees for about 10 minutes.

If you try this one, please let me know what you think!

I’ve served them twice now for guests and my husband, Jerry and I have had them ourselves and everyone seems to love them!

Until next time, keep creating beautiful concoctions in your own kitchen!

FOOD IS LOVE!

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Vermont Cheddar Cheese and Herb Twists

Light, crispy, and super cheesy. The fresh thyme and black pepper really make these little Cheese Twists stand out.

Ingredients

• 1 3/4 cups Finely grated cheddar cheese I know the recipe says "Vermont", but I love Irish cheddar so that is what I used.
• 3 Tbsp. Fresh thyme leaves
• 1/2 tsp. Freshly ground black pepper
• 1 sheet Frozen Puff Pastry, thawed That is 1/2 of a 17.3 oz. package

Instructions

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
• Mix the finely grated cheddar, fresh thyme and black pepper in a small bowl.
• Roll out the puff pastry on a lightly floured work surface to an 18x10 inch rectangle. The pastry will be quite thin.
• Sprinkle 1/3 of the cheese mixture evenly over 1/2 of the puff pastry; fold the plain portion of pastry over the cheese, forming a 10x9 inch rectangle; press lightly to adhere.
• Repeat 2 more times, rolling each time to an 18x10 inch rectangle, sprinkling with 1/3 of the cheese mixture, and folding. Don't worry if your edges are uneven as they can be trimmed.
• Roll out pastry a final time to an 18x10 inch rectangle.
• If your edges are uneven (as mine were) just cut to make them an even rectangle. Then cut into 1/2 inch wide strips and twist each strip a few times and place on prepared baking sheet, spacing about 1/2 inch apart. You may need to dab the ends of each twist with a little water to hold them in place, pressing to adhere to parchment.
• Chill for 30 minutes. Bake twists until golden brown for 10-12 minutes.

Notes

These wonderful Cheesy twists are good both hot from the oven or at room temperature.