anyone know the recipe for D&D cheese twists?
- cheesy poof
has anyone ever had the cheese twists that Dean and Deluca makes? they're pretty good, though too expensive. i'm trying to make them myself but have failed every attempt. anyone know how to make them?
Use puff pastry, either homemade or a good commercial brand. Roll out a sheet into a thin rectangle with the short end slightly wider than the short side of your RIMMED baking sheet,(Full sheet pan or half sheet pan, depending on the size of your oven) which you have lined with parchement paper.
Brush the dough with egg wash. Sprinkle 1/2 of it with a mixture of grated Parmesian cheese mixed with enough sweet paprika to color it. Fold the dough in half, keeping the width the same. Roll over it gently with a rolling pin to press the cheese into the dough.
Then use a pastry wheel to cut it in ~3/4" to 1" wide strips, each as long as the width of the baking sheet. Hold 1 end of a strip in each hand and twist in opposite directions. Lay across the width of the sheet, stretching slightly if necessary, so that the ends extend slightly past the rim of the pan, and then press onto the rim. The twists may be slightly suspended over the sheet, that's ok.
Bake at 350 degrees until as dark as you like, start checking after 20 minutes. Remove CAREFULLY to a rack to cool.
re: ruth arcone
Thanks Ruth. I've noticed that the store-bought brands say they're sourdough twists, will puff pastry work just as well? Also, do you know where I can get some puff pastry? I've tried the freezer section of various grocery stores but have found none (except for the small Pepperidge Farm puff pastry rounds).
re: Cheesy Poof
Re: where to find frozen puff pastry: Sometimes The Food Emporium has Pepperidge Farm in SHEETS. Also, a lot of the fancy (=expensive) shops carry 1-pound pkgs of Dufour Pastry Kitchens butter puff pastry: D&D, Agata & Valentina, also Gourmet Garage (I think). It's really good dough.
re: Cheesy Poof
The NY Times food section, either 8/29 or 8/22 had a recipe for cheese twists from Ann Amernick in Washington. It called for a mixture of Parmesian and aged Gouda. The article recommended Dufour, and I think it said where to get it. I've never actually bought puff pastry.
When I gave you the recipe, it was just for what I have made, using puff pastry. I haven't eaten D&D's cheese twists. I don't see any reason why the same technique wouldn't work with sourdough. You would get a totally different texture, chewy instead of crisp and flaky, but it probably would be very good. You might have some trouble getting the dough as thin as you would with puff pastry. Give it lots of time to rest before rolling, and between filling and twisting, and after filling before baking.
Hope this helps.