Description
Homemade Cheesy Twists bring Italian pizzeria magic straight to kitchen counters. Savory parmesan and herbs dance together in crispy, golden pastry spirals that offer a delightful crunch you cannot resist.
Ingredients
Scale
Main Ingredients:
- 1 cup (4 ¼ ounces / 120 grams) unbleached all-purpose flour
- 4 ounces (113 grams) Monterey Jack cheese, finely shredded (about 1 cup)
- 4 tablespoons (2 ounces / 57 grams) chilled unsalted butter, cut into ½-inch cubes
Cheese and Seasoning Ingredients:
- 1 ½ tablespoons Cheddar Cheese powder (preferably King Arthur Vermont White Cheddar Powder)
- ½ tablespoon Penzeys Brady Street Cheese Sprinkle
- ½ teaspoon buttermilk powder
Salt and Stabilizing Ingredients:
- ½ teaspoon kosher salt
- 1/8 teaspoon garlic powder
- ¼ teaspoon kosher salt
- ½ teaspoon cornstarch
- 1 ½ teaspoons yellow cornmeal
Instructions
- Prepare the butter mixture by creaming unsalted butter with salt and garlic powder using a stand mixer’s paddle attachment, blending for 1-2 minutes until smooth and thoroughly combined.
- Gradually incorporate flour, cornmeal, and shredded cheese into the butter mixture, mixing on low speed until a cohesive, firm dough forms.
- Shape the dough into a compact disc, wrap tightly with plastic wrap, and refrigerate for 60 minutes to allow the ingredients to meld and the dough to firm up.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper or silicone baking mats.
- Remove chilled dough and gently pinch off small portions, rolling them between palms to create rustic, uneven logs approximately 2 inches (5 centimeters) long and 1 inch (2.5 centimeters) wide.
- Arrange the dough logs on prepared baking sheets, ensuring they are evenly spaced.
- Bake for 12-15 minutes until edges turn golden brown and the surface loses its glossy appearance.
- Transfer baked cheese twists to a wire cooling rack and allow them to cool completely at room temperature.
- Create the coating by pulverizing cheese powders, buttermilk powder, salt, and cornstarch in a spice grinder or mini food processor for 10-15 seconds until uniformly blended.
- Place cooled cheese twists into a large zip-top bag, pour in the prepared coating mixture, seal, and gently shake to ensure even, thorough coverage.
Notes
- Chill dough thoroughly to develop a rich, buttery texture and make shaping easier.
- Roll dough pieces quickly and loosely to create rustic, uneven cheese twists with maximum crunch.
- Watch carefully during baking to achieve golden edges without overcooking, which can make twists dry.
- Use a spice grinder for ultra-fine coating powder that adheres perfectly to the warm cheese curls.
- Store in an airtight container to maintain crisp texture and prevent moisture absorption.
- Experiment with different cheese powders to customize flavor profile and create unique variations.
- Prep Time: 1 hour 10 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 135 kcal
- Sugar: 0.1 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.3 g
- Carbohydrates: 8 g
- Fiber: 0.3 g
- Protein: 4 g
- Cholesterol: 30 mg