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Ingredients
- 1 package (411 g or 14.5 oz) puff pastry dough, store-bought
- 30 ml (2 tbsp.) Dijon mustard
- 125 ml (1/2 cup) Cheddar Île-aux-Grues, grated
- 125 ml (1/2 cup) Le Saint-Fidèle Old Swiss, grated
- 125 ml (1/2 cup) Frère Jacques, grated
- 1 egg, beaten
- 5 ml (1 tsp.) caraway seeds
- Sea salt and freshly ground pepper
Preparation
- Preheat oven to 425°F (220°C).
- On a floured work surface, spread the pastry dough with a rolling pin.
- Brush with Dijon mustard. Spread out the cheese. Fold the pastry dough in half.
- Roll down with the rolling pin to seal the two halves together.
- With a very sharp knife, cut out thin strips (1 cm x 15 cm or 1/2 in x 6 in).
- Twist the strips. Place them on a baking sheet covered with parchment paper.
- Brush the twists with the beaten egg. Sprinkle with salt, pepper and caraway seeds.
- Bake for about 10 minutes or until the twists are golden brown.
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You can use these cheeses for this recipe
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These dry and often delicate wines are unique for their pale colour, simple fruit aromas and fresh, crisp quality that arises from their acidity.