12 Cheddar Cheese Twists Recipe

Make the dough

Whisk the flour and 1/2 tsp salt together in a large bowl. Add the very cold cubed butter and toss to coat with flour. Using a pastry cutter, two knives, or your fingertips quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Combine the ice water and vinegar (or lemon juice). Drizzle about half of the liquid over the flour-butter mixture and gently fold with a spatula or your hands until dough just begins to hold together. Add more water, a tablespoon at a time, only until the dough comes together when pressed—do not overwork. The dough should be shaggy but moist.

Turn the dough out onto a lightly floured surface and gather it into a rough rectangle. Gently press and fold the dough 2–3 times to create layers (do not knead). Divide into two equal portions, flatten each into a 6x4-inch rectangle, wrap tightly in plastic wrap, and chill for at least 30 minutes (or up to 2 days). Chilling firms the butter for a flakier pastry.

Prepare filling

In a small bowl, mix the grated Canadian cheddar, melted butter, Dijon (if using), 1/2 tsp coarse salt, and 1/4 tsp freshly ground black pepper. Stir until evenly combined. Taste a pinch and adjust salt if your cheddar is mild.

Roll and layer

Preheat oven to 400°F (200°C). Line two baking sheets with parchment. On a lightly floured surface, roll one chilled dough rectangle into about a 12x8-inch rectangle, roughly 1/8-inch thick. Brush the surface lightly with half of the melted-butter cheese mixture (reserve most cheese for sprinkling). Sprinkle about half the grated cheddar evenly over the dough, pressing lightly so it adheres. Roll the second dough rectangle to the same size.

Place the second rolled rectangle on top of the first (cheese side up or down doesn't matter), pressing gently to seal the layers. Using a lightly floured rolling pin, press to even the thickness to about 1/8 inch, making a layered sheet with cheese between layers. If edges are uneven, trim to a neat 12x8 rectangle.

Cut and twist

Brush the top lightly with a bit of the remaining melted butter to help the grated cheese adhere. Sprinkle the remaining grated cheddar evenly across the top. Using a sharp knife or pizza cutter, cut the rectangle lengthwise into 12 strips that are about 1-inch wide (12 x 8-inch rectangle → 12 strips 8 inches long). Take each strip, hold both ends and gently twist 4–6 turns, lay the twist on the prepared baking sheet leaving space between twists. Repeat with remaining strips. If any loose cheese falls off, gently press it back onto the twists.

Egg wash and finish

Beat the egg with 1 tsp cold water to make an egg wash. Lightly brush the tops of each twist with egg wash and sprinkle a tiny pinch of flaky sea salt on each (and a light dusting of extra black pepper if desired). Chill the assembled twists on the sheet in the refrigerator for 10–15 minutes to firm the butter and help them hold shape in the oven.

Bake

Bake the twists on the middle rack in the preheated oven for 12–16 minutes, rotating the pans once halfway through, until the pastry is puffed and golden and the cheese is bubbling and lightly browned at the edges. Watch carefully in the last few minutes to prevent burning the cheese.

Cool

Remove from oven and let the twists cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool another 5–10 minutes. Serve warm or at room temperature.