Vermont Cheddar Cheese And Herbed Twists Recipes

Steps:

• Roll out puff pastry on lightly floured work surface to 18x10-inch rectangle (pastry will be thin).
• Sprinkle 1/3 of cheese mixture evenly over half of pastry; fold plain half of pastry over cheese, forming 10x9-inch rectangle; press to adhere.
• Repeat 2 more times, rolling to 18x10-inch rectangle, sprinkling with 1/3 of cheese mixture, and folding.
• Roll out pastry again to 18x10-inch rectangle.
• Transfer to unlined baking sheet. Chill 30 minutes.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F
• Line 2 large baking sheets with parchment paper.
• Cut pastry crosswise in half, forming two 10x9-inch rectangles.
• Trim and discard uneven edges of pastry.
• Cut each rectangle crosswise into scant 1/2-inch-wide strips.
• Twist each strip a few times and place on prepared baking sheets, spacing 1/2 inch to 3/4 inch apart, dabbing ends lightly with water and pressing to adhere to parchment.
• Bake twists until golden brown, reversing position of sheets halfway through baking, about 10 minutes total.
• Cool twists on sheets. (Can be prepared 1 day ahead. Cover twists on sheets tightly with foil and store at room temperature. If desired, rewarm uncovered in 350°F oven until heated through, about 5 minutes.).
• Serve warm or at room temperature.

Steps:

• Unfold puff pastry onto a lightly floured surface. In a small bowl, beat egg white and water; brush over pastry. Sprinkle with cheese and salt., Cut into ten 1-in. strips; twist each strip three times. Place on a greased baking sheet. Bake at 400° for 10-13 minutes or until golden brown.

Steps:

• Mix first 4 ingredients in small bowl.
• Roll out puff pastry on lightly floured work surface to 18x10-inch rectangle (pastry will be thin). Sprinkle 1/3 of cheese mixture evenly over half of pastry; fold plain half of pastry over cheese, forming 10x9-inch rectangle; press to adhere. Repeat 2 more times, rolling to 18x10-inch rectangle, sprinkling with 1/3 of cheese mixture, and folding. Roll out pastry again to 18x10-inch rectangle. Transfer to unlined baking sheet. Chill 30 minutes.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Line 2 large baking sheets with parchment paper. Cut pastry crosswise in half, forming two 10x9-inch rectangles. Trim and discard uneven edges of pastry. Cut each rectangle crosswise into scant 1/2-inch-wide strips. Twist each strip a few times and place on prepared baking sheets, spacing 1/2 inch to 3/4 inch apart, dabbing ends lightly with water and pressing to adhere to parchment.
• Bake twists until golden brown, reversing position of sheets halfway through baking, about 10 minutes total. Cool twists on sheets. (Can be prepared 1 day ahead. Cover twists on sheets tightly with foil and store at room temperature. If desired, rewarm uncovered in 350°F oven until heated through, about 5 minutes.)
• Serve warm or at room temperature.