☰ menu   

Smoked Gouda Twists


Smoked Gouda Twists
Yields 26
These elegant twists are easy to make and fun to serve—and they can be fully assembled and frozen raw for up to a month (wrap tightly and bake straight from the freezer). Serve with chilled wine spritzers and gin and tonics.
Ingredients
  1. 1 14-ounce box frozen puff pastry, thawed (try Dufour brand)
  2. All-purpose flour, for dusting
  3. 1 large egg, beaten
  4. 1 cup grated smoked Gouda
Instructions
  1. Place puff pastry on a lightly floured work surface. Roll dough into a roughly 12-inch-by-15-inch rectangle. Transfer to a baking sheet. Brush dough with egg. Sprinkle cheese over one-half of the dough, leaving a ½-inch border around the edges. Fold the bare half over and press dough down to make a tight packet. Refrigerate 30 minutes.
  2. Return dough to the lightly floured work surface. Use a pastry wheel or sharp knife to trim any rough edges and discard. Starting from the folded edge, slice dough into ¼-inch-wide strips. Twist the strips tightly and place on 2 parchment paper–lined baking sheets. If dough becomes soft or difficult to work with, return to refrigerator and chill 10 minutes before continuing.
  3. Place twists in the freezer for at least 20 minutes or until ready to bake (see headnote above).
  4. Heat oven to 375ºF. Bake twists until golden and puffed, 18 to 20 minutes. Serve warm or at room temperature (these are best the day they’re baked).
culture: the word on cheese https://culturecheesemag.com/

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.

Photographer Lauren Volo

New York City-based photographer Lauren Volo has been shooting our "One Cheese, Five Ways" feature for over a year—hard job, huh?