Description
Delicious Indian Cheese Twists made with flaky puff pastry filled with a flavorful blend of mature Cheddar, mozzarella, spices, and fresh coriander. These savory twists are perfectly spiced with garam masala, red chili flakes, and nigella seeds, brushed with a turmeric and agave milk wash for a golden finish. Ideal as a snack or appetizer, baked to golden perfection in just 40 minutes.
Ingredients
Scale
Puff Pastry
- 2 x 320 g sheets ready-rolled puff pastry (cold)
Cheese Mixture
- 75 g mature Cheddar, grated (or vegan alternative)
- 75 g low-moisture mozzarella, grated or cubed into very small pieces (or vegan alternative)
- 1 small red onion, very finely diced
- 1 tbsp fresh coriander, finely chopped
- 1 tsp garam masala
- 3/4 tsp red chilli flakes
Egg-Free Eggwash
- 2 tbsp warm milk (any of your choice)
- < 1/8 tsp ground turmeric
- 1 tsp agave syrup
Topping
- 2 tsp kalonji seeds (nigella seeds) or sesame seeds
Instructions
- Prepare the Cheese Filling: In a bowl, combine the grated mature Cheddar, mozzarella, finely diced red onion, chopped fresh coriander, garam masala, and red chili flakes. Mix well to evenly distribute the flavors.
- Assemble the Pastry Base: Place one sheet of chilled puff pastry on a baking parchment-lined work surface matching your baking tray size. Spread the cheese mixture evenly over the pastry, leaving a 1 cm gap around the edges. Press the cheese lightly into the pastry to form an even layer, being careful not to push it through.
- Layer the Pastry: Lay the second puff pastry sheet over the cheese-topped sheet and gently press down to compact the filling, ensuring the cheese won’t fall out when twisted.
- Seal the Edges: Press and seal all edges using your fingers. If needed, moisten the edges slightly with water to help seal but this is optional.
- Chill the Pastry: Refrigerate the sealed pastry block for 10 minutes to firm up. If the pastry was already very cold, you may skip this step.
- Cut into Strips: Slice the pastry into long rectangles about 5-6 cm wide. Arrange the strips on a baking tray lined with parchment paper. This quantity yields 6 large twists.
- Twist the Strips: Holding a pastry strip at both ends, twist in opposite directions (one hand clockwise, the other anti-clockwise) to form a twist shape. Replace any fallen cheese back inside.
- Prepare the Eggless Wash: In a small bowl, mix the warm milk with ground turmeric and agave syrup to create a golden egg-free glaze.
- Brush and Sprinkle: Brush each twist generously with the turmeric milk mixture. Sprinkle kalonji seeds or sesame seeds on top for added flavor and texture.
- Bake: Bake in a preheated oven at 200°C (400°F) for 20-25 minutes until the twists are puffed up and golden brown all over.
- Serve: Remove from oven and serve the Indian Cheese Twists hot as a delightful snack or appetizer.
Notes
- For a vegan version, use vegan cheddar and vegan mozzarella alternatives and plant-based milk.
- Adjust the amount of chili flakes according to your spice preference.
- Ensure the puff pastry is well chilled to help maintain its layers during baking.
- If you do not have kalonji seeds, sesame seeds make an excellent substitute.
- The turmeric and agave wash gives a beautiful golden color without using eggs.
- Try serving with chutney or a yogurt dip for added flavor contrast.
