CRISP CARAWAY SWISS TWISTS
This came from taste of home and is so pretty to look at. It starts with a sheet of puff pastry. Every time I bring this cute little appetizer I am always asked for the recipe. The combo of caraway seeds, swiss cheese, and Dijon mustard in the flaky crust is irresistable.
Provided by Jane Whittaker
Categories Cheese Appetizers
Time 45m
Number Of Ingredients 9
Steps:
- 1. In a small bowl, beat egg, water, and mustard. Set aside.
- 2. In another bowl combine the cheese, onion, parsley , caraway seeds, and garlic salt
- 3. Unfold pastry sheet, brush with egg mixture.
- 4. Sprinkle cheese mixture over half of the pastry the long way.
- 5. Fold pastry over filling. Press edges to seal.
- 6. Brush top with remaining egg wash.
- 7. Cut widthwise into 1/2 inch strips.
- 8. Twist each strip several times.
- 9. place 1 inch apart on a greased baking sheet, pressing ends down.
- 10. Bake in a preheated 350 degree oven until golden brown, serve warm.
PARMESAN, POPPY SEED & CARAWAY TWISTS
These vegetarian and gluten-free twists are perfect to serve with festive drinks
Provided by Good Food team
Categories Buffet, Canapes, Snack
Time 25m
Yield Makes 24-30
Number Of Ingredients 7
Steps:
- To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour, then pulse again until the mixture begins to come together. tip the mixture onto a board and gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry.
- Heat oven to 190C/fan 170C/gas 5. roll the pastry into a large a4-sized rectangle, roughly 20 x 30cm. Brush the sheet with the beaten egg and cut in half widthways. Sprinkle one half with the Parmesan and the second half with poppy and caraway seeds. lightly run the rolling pin across the top to press the cheese and the seeds into the pastry. Cut each half into 12-15 sticks. arrange on a baking sheet and chill for 10 mins.
- Bake for 8-10 mins until golden brown, then cool for 5 mins before lifting onto a wire rack.
Nutrition Facts : Calories 69 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Protein 2 grams protein, Sodium 0.09 milligram of sodium
PUFFY GREEK TWISTS
The original idea came from a Taste of Home recipe, Crisp Caraway Twists. Thought I would put a different spin on it and make it Greek. These are just addictive, can't eat just one.
Provided by Jane Whittaker
Categories Cheese Appetizers
Time 40m
Number Of Ingredients 8
Steps:
- 1. Thaw the puff pastry to package directions.
- 2. Pre heat oven to 375°
- 3. Open up first sheet of puff pastry.
- 4. Process the artichoke hearts and kalamata olives in a food procesor.
- 5. Spread half cream cheese over dough and sprinkle half the olive mixture over cream cheese. Sprinkle half of the parmesean cheese over the filled dough.
- 6. Fold the pastry over, and press to close all around the edges.
- 7. Cut 18 strips cross wise through the dough.
- 8. In a bowl wisk the egg and water together, brush over the top of the filled pastry.
- 9. Sprinkle about 1 teaspoon sesame seeds over the dough.
- 10. Take the first strip, holding both ends, twist the dough into a twisty shape.
- 11. Repeat for second puff pastry dough.
- 12. Place on a baking sheet sprayed lightly with pam. Bake for 20 to 25 minutes , or until golden.
- 13. These are at their best warm right out of the oven.
APPLE AND CARAWAY TARTLETS WITH CINNAMON-CLOVE ICE CREAM AND CIDER-CARAMEL SAUCE
Categories Dairy Fruit Dessert Bake Apple Winter Cinnamon Caraway Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 tartlets
Number Of Ingredients 14
Steps:
- For crust:
- Blend flour, sugar, caraway and salt in processor. Add butter and process, using on/off turns, until butter is cut into pea-size pieces. Add 5 teaspoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Cut into 6 equal pieces. Press each piece of dough into 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. (Can be made 1 day ahead. Cover each crust; chill.)
- For filling:
- Place 3/4 cup Cider-Caramel Sauce in heavy large skillet. Add apples and cinnamon. Cook over high heat until apples are crisp-tender, about 8 minutes. Cool filling completely.
- Place rack at lowest position in oven; preheat to 375°F Divide filling among crusts, overlapping apples, if desired. Place tartlets on oven rack; bake until apples are tender and crust is brown at edges, about 40 minutes. Transfer to rack; cool 30 minutes. Push up pan bottoms, releasing tartlets. (Can be made 8 hours ahead. Let stand at room temperature.)
- Rewarm remaining sauce in small saucepan. Place tartlets on plates. Top with ice cream and some warm sauce. Garnish with grapes and mint, if desired.
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