Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 156g / 5 1/2oz Instant flour - ("wondra")

  2. 1 teaspoon 5ml Salt

  3. 1 cup 198g / 7oz Unsalted butter - chilled Cut into bits.

  4. 1/2 cup 118ml Ice water - or as needed

  5. 1 cup 146g / 5.1oz Cheddar cheese - fine grate

  6. 1 teaspoon 5ml Paprika - (med-hot if avail.)

  7. 3/4 teaspoon 3.8ml Coarse - (kosher or sea) salt

  8. 2 tablespoons 30ml Dry bread crumbs - fine

  9. 1 Egg

  10. 1 tablespoon 15ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Whisk together the flour and 1 tsp salt thoroughly. Add the butter bits and, using your fingers or pastry blender, blend into flaky mixture. Sprinkle ice water gradually and mix lightly with a fork. Add just enough water to make the dough bits adhere to each other; don't over mix. Form dough into brick, wrap in plastic, and chill for at least 1 hr or as long as 12 hrs. When ready to bake the twists, halve the pastry, return one-half to 'fridge, and roll remaining half on lightly floured surface to make rectangle 8 x 12". Turn pastry so that a long side faces you and brush off all surplus flour, then fold pastry like a book where the ends meet at the center. Roll folded pastry out again, this time to an oblong 7 x 10". Stop at any point and refrigerate dough if it becomes too soft. Dough MUST remain cold. Cover large baking sheet with wax paper and sprinkle lightly with flour. Lay pastry on paper and roll out to 9 x 12". Chill. Roll and fold second half of pastry. Chill both halves, uncovered, for 30 minutes. or cover loosely and chill up to 12 hrs. Combine cheese, paprika, coarse salt, and bread crumbs in a bowl. Beat egg with 1 tbs. water in another bowl. Preheat oven to 400F. Slide one sheet of dough, on its wax paper, onto the work surface. Brush lightly with egg mixture and sprinkle with 1/4 cup of cheese mixture, pressing into surface. Cover with sheet of wax paper and turn dough over. Peel off wax paper from top, then coat surface with egg and another 1/4 of cheese mixture, pressing it in as before. Quarter sheet of dough (pastry wheel or pizza cutter), then cut each quarter into strips 1/2" wide and 4" long. Twist each strip to pencil thinness (they will lengthen as you twist) and place them 1/2" apart on ungreased baking sheet. Press ends of twists onto pan to prevent unrolling. Bake about 10 minutes., until the sticks are golden brown, then remove to racks to cool. When cool, trim off any unsightly flattened ends. Repeat forming and baking procedure for the second half of the dough. Store airtight for up to 2 wks in the 'fridge or 1 wk. at room temp. Baked twists may be frozen. However stored, they improve with brief warming before serving. Yield: 5 dozen sticks


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