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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
Accompaniments
These dry and often delicate wines are unique for their pale colour, simple fruit aromas and fresh, crisp quality that arises from their acidity.