For the Puff Pastry:
- 125g salted butter
- 125g string white flour
- 1 tbsp apple juice (I think you’re meant to use lemon juice but didn’t have any to hand – need basically just need it to be acidic)
- 4-5 tbsp water (this will depend on your flour)
For the cheesy filling:
- 1 whisked egg
- 30g grated cheese (or a little more or a little less depending on how cheesy you want your twists!)
- Chop the butter into chunks the size of an almond.
- Add the butter to the flour and use a folk to gentle cover so not to break up or squash the butter
- Mix togther the apple juice and water in a separate bowl and add to he butter and flour mix
- The dough should and feel like a bit of a soggy mess which I hear is a good thing!
The method is 3 easy steps and the fold are again 3 nice and easy steps (well technically 2 with 1 repeated!)
- Lightly flour your surface, turn out dough and roll to a large rectangle, as evenly shaped as possible. It should not be rolled as thin as a pie crust, a bit thicker will make it manageable.
- Fold the lower third up, and the top over that, like you would a business letter.
- Pop into the fridge again for about an before your next roll.
- Remove from the fridge and get your rolling pin ready for your second roll.
- Turn out the dough again and roll into another large rectangle. Now you are going to do a “book fold” – bring the left side into the middle, then the same with the right. Once this has been done, fold in half like you would the opening of a book.
- Wrap once again in cling film and pop back in the fridge for another hour.
- Now it’s time for the final roll before shaping. Roll the dough out flat once again into the shape of a large rectangle, and repeat step 2.
That should be it on the pastry front now! It now needs to rest (wrapped) for about an hour in fridge, or until well chilled, longer if it suits you, can be a couple of days!
Shaping & Baking:
- Remove chilled dough to floured surface, roll into a large rectangle.
In a separate bowl, whisk and egg and brush all over the rectangle dough.
- Generously sprint cheese on half on the rectangle and fold in half.
- Use a pizza wheel or sharp knife to cut strips of the dough – the thickness will depend on personal preference – I chose to cut mine about 2cm wide.
- One at a time, gently stretch a strip and then twist, making sure not to lose the cheese from the edges.
- Place on baking paper on 2 baking sheets a few cm’s apart and bake, without fan at 210 c for about 10-15 min, until well browned on top and the cheesy filling has melted.
- Cool on wire racks.