Recipes
Parmesan Twists
Source: Recipe variation from Better Homes and Gardens, Salads & Appetizers, Meredith Publishing Group, 1996
Servings: twenty-four 6 x ½-inch strips.
- Ingredients:
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, softened
- 1 cup all-purpose flour
- 1 1/2 tbsp. fresh, minced thyme
- 1 1/2 tbsp. fresh, minced oregano
- 1 tbsp. fresh, minced basil
- 1 egg yolk, beaten with 1 tbsp. water
- 1 tbsp. sesame or poppy seeds
Instructions:
Preheat oven to 350° F. Grease 2 baking sheets.
In medium bowl, beat together the Parmesan cheese and butter with an electric mixer until the mixture is fluffy. Beat in the sour cream.
In a small bowl, combine the flour with the thyme, oregano and basil. Beat the flour mixture into the cheese mixture. Knead the dough lightly and divide it in half.
On a lightly floured surface, roll out the dough into two 12 x 6-inch rectangles. Cut each rectangle into twenty-four 6 x 1/2-inch strips.
Before separating the strips, brush them with the egg yolk-water mixture and sprinkle them with sesame seed or poppy seed.
Holding each strip by the ends, gently twist the pastry 2 or 3 times and place on the prepared baking sheets.
Bake the twists at 350° F for 10 to 12 minutes or until golden. Remove the twists and cool on wire racks.
Shenandoah Growers suggests:
In a hurry? Cut the dough into 1-inch squares instead of strips to avoid the time and work of twisting the strips.