Ingredients:

  • 1 sheet (14.1 oz / 400g) ready-made puff pastry, thawed
  • 6 ounces (170g) sharp cheddar cheese, finely grated (plus extra for sprinkling, optional)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon (15ml) milk or water (for egg wash)
  • Pinch of sea salt
  • Pinch of freshly ground black pepper

Instructions:

  1. Gently unfold the thawed puff pastry on a lightly floured surface. Lightly roll out to even the thickness.
  2. Spread grated cheddar cheese evenly over the entire surface of the puff pastry. Season with salt and pepper. Gently press the cheese into the dough.
  3. Fold the puff pastry in half, covering the cheese. Gently press down. Wrap in cling film and chill in the refrigerator for at least 15 minutes.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the chilled pastry into strips about ½ inch (1.25cm) wide. Twist each strip 2-3 times.
  5. Place the twisted strips onto the prepared baking sheet, leaving a little space between each. Whisk together the egg and milk (or water) for the egg wash. Brush the egg wash over the twists. Sprinkle with extra cheese (optional).
  6. Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed up. Watch them carefully to prevent burning.
  7. Transfer the baked cheese twists to a wire rack to cool slightly before serving. Best enjoyed warm!