Cheddar Cheese Twist Recipe

Combine dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp granulated sugar, and 1/2 tsp fine sea salt until evenly blended.

Cut in butter

Add 12 tbsp cubed very cold unsalted butter to the flour. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse peas with some larger buttery bits remaining (about 6–8 minutes). Chill the bowl for 5–10 minutes if the butter warms up.

Add cold liquids

Stir together 1/2 cup very cold water, 1/4 cup cold whole milk, and 1 tsp vinegar or lemon juice. Drizzle the cold liquid into the flour-butter mixture, tossing gently with a fork until the dough just comes together. Add a tablespoon more water if needed; do not overwork. The dough should hold together but still be shaggy.

Form and chill

Turn the dough onto a lightly floured surface and press into a rough rectangle about 1 inch thick. Wrap in plastic and chill in the refrigerator at least 30 minutes (up to 2 hours). Chilling keeps butter firm to create flaky layers.

Prepare filling

While the dough chills, finely grate 2 cups Canadian cheddar and place in a bowl. Mix in 2 tbsp melted butter, 1 tsp Dijon mustard (if using), and 1/2 tsp freshly ground black pepper until evenly combined.

Roll out dough

Lightly flour a work surface. Remove chilled dough and roll into a rectangle roughly 12 x 10 inches and about 1/8–1/4 inch thick, keeping edges as straight as possible. Chill 5 minutes if butter softens.

Spread filling

Brush the dough surface lightly with a thin film of melted butter (reserved from filling). Evenly sprinkle the cheese mixture over the dough, leaving a 1/2-inch border on the long edges.

Cut and twist

Using a bench scraper or sharp knife, trim edges into a clean rectangle. Cut the dough into 12 equal strips, about 1-inch wide and the length of the rectangle. Working one strip at a time, hold both ends, twist each strip several times to create a spiral, then curve into an S-shape or crescent and place on a parchment-lined baking sheet about 1 inch apart. Repeat with all strips.

Egg wash and finish

Beat 1 egg with 1 tsp cold water to make an egg wash. Lightly brush each twist with the wash and sprinkle a pinch of coarse sea salt or flaky salt on top. Optionally, sprinkle chopped chives or parsley for garnish.

Preheat the oven to 400°F (200°C). Place the baking sheet on the middle rack and bake for 14–18 minutes, until the twists are puffed, golden brown, and the cheese is bubbling and slightly caramelized at the edges.

Remove from oven and allow to cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. Store airtight for up to 2 days; reheat in a 350°F oven for 5–7 minutes to refresh flakiness.