Wholegrain Mustard Savoury Cheese Twists
Makes approximately 30 twists
The rich and buttery pastry is combined with tasty cheese and a tangy wholegrain mustard.
1 portion Danish pastry dough
250 g grated cheddar
100g wholegrain mustard 100g grated parmesan cheese 50g white sesame seeds
For the Danish pastry dough
500g chilled bread flour
15g instant dry yeast
280ml milk, chilled
350g butter for layering,cold
but not too hard
1. Prepare Danish pastry dough a day ahead. Chill bread flour in the freezer overnight.
In a bowl, mix yeast with a small amount of flour, egg and milk to form a runny slurry. Place remaining flour, salt, sugar and 25g butter in a separate bowl. Rub butter into flour mixture, then add yeast slurry and combine to form a dough mass.
2. Tip dough out onto a lightly floured work surface and knead for 10 to15 mins, resting for 30 secs every 2 to 3 mins, until dough is smooth and elastic. The dough will be very firm or what we call “tight”. Do not add more milk as this will make the dough too soft later on.
3. Lightly oil a bowl large enough to allow dough to double in bulk. Place dough in bowl and cover with plastic wrap. Leave in a warm place (23 to 25°C) for 1 hr. Tip dough out onto a work surface and gently deflate it by folding it onto itself, about 3 to 4 times. Return dough to bowl, cover with cling wrap and refrigerate overnight.
4. Prepare butter for layering. Hit butter with a rolling pin into a 17 x 17-cm slab. The hitting will be sufficient to soften the butter. Cover with cling wrap and chill again, but keep dough and butter at a similar consistency so they work well together.
5. The next day, preheat oven to 200°C. Remove dough from refrigerator. Tip it out onto a lightly floured work surface and roll out into a 30 x 30-cm sheet, about 1-cm thick. Remove butter from the refrigerator and bring it to the same consistency as the dough. Place butter on dough. Fold corners of dough towards the centre to encase layering butter, obtaining two layers of dough and one layer of layering fat. Roll pastry into a rectangular shape approximately 1.5-cm thick. Give the pastry a one-book fold. This is where you fold both ends towards the centre, then fold the dough in half. Cover with cling wrap and let rest in the refrigerator for 20 mins. Unwrap chilled dough and place on a lightly floured work surface, seam-side down, and with the open end facing you. Roll into a 1.5-cm thick sheet, this time giving the dough a single fold. This is where you fold one end just over the centre, then the other end on top of that. Cover with cling wrap and let rest in the refrigerator.
6. Take prepared dough out of the refrigerator and place it on a lightly floured work surface with the open end of dough facing you.
7. Dust top of dough with a little flour, then rub it into the surface of dough with your hand to ensure surface is floured. Using a rolling pin, roll out dough into a 52 x 45-cm rectangle, approximately 4-mm thick. When rolling out dough, be gentle with the pressure of the rolling pin to avoid squashing the layers of butter in the dough. Roll using even pressure and long strokes.
8. Every now and then, lift dough up and allow it to shrink back a little, then roll out again, ensuring the work surface is always lightly floured.
9. Fold rectangle in half lengthways to make a crease for the centre line, then fold back dough and cut along centre line using a long chef’s knife. Trim edges to get two 26 x 45-cm rectangles.
10. Sprinkle half the cheddar cheese into a 26 x 45-cm rectangle on a clean un-floured work surface. Place a sheet of dough on the cheese and gently press to ensure cheese sticks to dough.
11. Using an offset spatula, spread mustard evenly over surface of dough, then sprinkle with parmesan cheese. Place the second sheet of dough on top of the mustard and parmesan-covered dough, ensuring that the edges meet up nicely. Press gently to join.
12. Brush surface of dough with water and sprinkle with remaining half of cheddar cheese. Press cheese in gently to make it stick.
13. Using a knife and ruler, cut 1.5-cm wide strips from dough. You should end up with about 30 strips. Pick up one of the strips, holding it with a thumb and forefinger at each end. Gently stretch to elongate, then place on the work surface and twist both ends in opposite directions until you have a nice, even twisted shape. 14. As you finish each twist, place it onto a tray lined with non-stick baking paper. Sprinkle with sesame seeds. 15. Cover each tray of twists loosely with cling wrap and set aside for approximately 45 mins.
16. Preheat oven to 220°C. Place both trays into the preheated oven. Bake for 10 to 15 mins, swapping the trays around halfway though baking to ensure both trays are evenly baked.
17. Remove from the oven and allow to cool on the trays for 15 mins, then transfer to a wire rack to cool completely.