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Flaky, buttery pastry loaded with two bold cheeses, garam masala, and coriander—these Indian-style twists always steal the show. So easy to whip up, yet people think you spent ages! Whenever a crowd's around, these are the bites everyone's fighting over. Trust me, they vanish fast.
Every time there's a get-together, folks expect these from me. The first go was during a last-minute dinner—barely had a minute, but these twists instantly had my friends thinking I was a pro in the kitchen.
Tasty Ingredients
- Puff pastry sheets: Keep them cold so they're easy to work with and come out super flaky
- Mature Cheddar cheese: Brings that sharp punch and stands up to all the spices
- Low-moisture mozzarella: Gives you that awesome melty cheese stretch
- Red onion: Tiny cubes for a little crunch and mild kick without taking over
- Fresh coriander: Adds brightness and classic Indian taste
- Garam masala: This spiced-up blend sets these twists apart
- Kalonji seeds: Sprinkle these for extra color and a gentle onion flavor
- Red chilli flakes: Adds a little heat without overwhelming the cheese
- Milk, turmeric, agave: Mix these for a pretty golden wash—no eggs needed
Effortless Steps
- Cut and twist:
- Slice the chilled pastry sandwich into strips about 5-6cm wide. Grab each end and twist gently—don't worry if some filling sneaks out, just tuck it back in as you go for that spiral shape.
- Chill before cutting:
- Slide the filled pastry stack into the fridge for 10 minutes. This helps the butter set again and keeps those layers extra flaky. If your kitchen's warm, don't skip this part even if the pastry is still cool.
- Top and seal:
- Lay the second sheet right on top of the filling. Press all around the edges, sandwiching it like a giant cheesy pop tart. This keeps the good stuff in and makes the layers puff when baked—dab a little water on the edge if it won't stick.
- Assemble the pastry sandwich:
- Stick one sheet of cold puff pastry on parchment. Spread out all the cheesy, herby filling almost to the sides. Cool pastry is less sticky—press gently so the filling sticks in place but don't squash it down too hard.
- Prepare the filling:
- Grab a big bowl and toss together mozzarella, cheddar, chopped coriander, diced onion, garam masala, and chilli flakes. Mix it up really well so every bite is packed with all those flavors. The onions give just enough moisture to help it all hold together.
Hands down, my favorite thing in these twists is the garam masala! I shake together my own blend with cumin, coriander, cardamom, cinnamon, cloves, and black pepper. Every time I smell it, I’m right back in the bustling street markets of Delhi—that trip totally changed how I use spices.
Easily Vegan-Friendly
It's a breeze to swap these for anyone skipping dairy. Just grab a vegan mozzarella block and use cheddar-style vegan shreds—works great. Pour in oat or soy milk for the wash, and sweeten with agave for that golden shine (no eggs!). They'll still have all that amazing flavor and texture.
Ways to Serve
You’ll wow people with these twists as the centerpiece, but they’re even better with some dips. Try them with cool mint yogurt chutney—it balances out the kick from the masala. For heartier eats, dish ’em up with a simple lentil soup or crisp green salad. I love standing the twists in a tall glass lined with parchment; it just looks so fancy but it's super easy.
Keep Them Fresh
Let baked twists cool, then keep them in an airtight box right on your counter for two days. Need them crispy again? Five minutes in a 350°F oven does the trick. Stash unbaked ones in the freezer on a parchment tray, then bag them once frozen. You can bake them straight from the freezer—just give them 5-7 extra minutes in the oven when you need a quick bite for surprise visitors.
Making these takes barely any time, but folks always think they’re fancy—tons of flavor, gorgeous on the table, and zero stress.
Foire aux questions sur la recette
- → Can I make these cheese twists ahead of time?
Totally! Just shape the twists, cover them, and chill in the fridge for up to a day before baking. You can also freeze them raw for a month. When you’re baking from frozen, tack on a few extra minutes.
- → What can I serve with Indian Cheese Twists?
Try dunking them in mint-coriander or tamarind chutney. They’re also awesome with tomato soup or as part of an Indian-style party spread with snacks like pakoras and samosas.
- → Can I use homemade puff pastry instead of store-bought?
Of course! If you've got homemade pastry, roll it out so it’s about as thin as the store kind (around 2-3mm) and keep it cold before making your twists.
- → What are kalonji (nigella) seeds and can I substitute them?
Kalonji (nigella) seeds taste kind of sharp and a bit oniony. If you can’t find them, try black sesame seeds for the look, or use cumin seeds—they add an Indian kick too, though the flavor's different.
- → How do I store leftover cheese twists?
Once cool, stash them in an airtight box on the counter for two days. Pop them in the oven at 350°F (180°C) for a few minutes to get them crunchy again. For longer storage, freeze the baked twists up to 3 months and reheat straight from the freezer.
- → Can I make these cheese twists vegan?
Yep! Just swap in vegan Cheddar and mozzarella. Check your pastry—most is vegan, but double-check. Use plant milk for brushing. You’ll still get that awesome Indian flavor.