These are great both for parties and for appetizers. I made these for Georgia’s birthday party but have also served them with a chilled glass of white wine before a more formal dinner. At first I wanted to make only the basic cheese twists, but then decided to spice them up a bit and make some with paprika and some with black olive tapenade. They were all yummy!
Puff pastry, thawed
Tasty cheese, grated
Black olive tapenade
1 egg, lightly beaten with 1 tbsp of water
Sesame seeds (optional)
NOTE: I have not measured the ingredients as they vary by taste. Just keep in mind that you need 2 sheets of puff pastry (one on top of the other) to make the sticks/pillows and cheese to cover the pastry fully (you can see it from the pictures).
Put enough grated cheese to cover one of the pastry sheets fully (1), then brush some egg wash on the surface of another puff pastry sheet (2) and place it egg brushed side down on top of the cheese (3). Lightly press with a rolling pin (4) and cut the pastry into 2 rectangles first (5) and then into strips (6). Twist each strip (7) and put it on a baking tray covered with baking paper. Brush lightly with some egg wash (8).
Do the same for the paprika cheese twists; just sprinkle some paprika with the cheese and on the top, after brushing them with egg wash.
Do the same for the black olive tapenade and cheese pillows, just add some black olive tapenade under the cheese and cut them into little rectangles. Then brush them with egg wash and sprinkle with some sesame seeds on the top.
Bake in a pre-heated over at 200°C (400°F) fan forced for 10 to 15 minutes, or until puffed up and golden brown. Let them cool before serving.