Best Crisp Caraway Swiss Twists Recipes

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WARM AND CREAMY SWISS CHEESE DIP WITH CARAWAY



Warm and Creamy Swiss Cheese Dip With Caraway image

This is wonderful with chunks of rye bread for dipping! Keep warm in a small crock pot for dips, or a fondue pot. HEAVEN! You'll want to double this!

Provided by Wildflour

Categories     < 15 Mins

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 5

6 ounces swiss cheese, grated, or slices cut up
1 tablespoon flour
1/2 cup buttermilk
1/2 cup apple cider
1/2 teaspoon caraway seed

Steps:

  • In small bowl, toss cheese and flour.
  • In small saucepan, heat buttermilk and cider.
  • Add cheese and caraway seeds.
  • Stir til melted.
  • Keep warm while serving.
  • Serve with chunks of rye bread for dipping.

Nutrition Facts : Calories 484.9, Fat 32.4, SaturatedFat 20.6, Cholesterol 107.6, Sodium 303.7, Carbohydrate 14.3, Fiber 0.4, Sugar 5.4, Protein 33.9

PUFFY GREEK TWISTS



Puffy Greek Twists image

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

1 pkg pepperidge farm puff pastry- 2 sheets to a box, and the box is 17.3 oz
6 oz spinach and artichoke cream cheese spread
4 Tbsp marinated artichoke hearts, chopped fine
2 Tbsp kalamata olives, chopped fine
2 Tbsp parmesean cheese, freshly grated (don't use in the green can)
1 large egg, beaten
1 Tbsp water
2 tsp sesame seeds

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.

CARAMELIZED BACON TWISTS



Caramelized Bacon Twists image

A friend gave me this recipe to use at a bridal shower brunch, and the sweet chewy bacon strips were a big hit. Lining the pan with foil before baking helps cut down on cleanup. -Jane Paschke, University Park, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield about 3 dozen.

Number Of Ingredients 3

1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 pound bacon strips

Steps:

  • Preheat oven to 350°. Line a 15x10x1-in. pan with foil., In a shallow bowl, mix brown sugar and cinnamon. Cut bacon strips crosswise in half; dip in sugar mixture to coat. Twist 2 or 3 times, then place in prepared pan. Bake until browned and crisp, 15-20 minutes. Freeze option: Freeze cooled bacon twists in freezer containers, separating layers with waxed paper. If desired, reheat in a microwave oven or on a foil-lined baking sheet in a preheated 350° oven before serving.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.

CRISP CARAWAY SWISS TWISTS



Crisp Caraway Swiss Twists image

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

1 large egg
1 Tbsp water
1 tsp country style dijon mustard
3/4 c swiss cheese, shredded
1/4 c onion, finely chopped
2 tsp fresh parsley, minced
1 1/2 tsp caraway seeds
1/4 tsp garlic salt
1 sheet puff pastry

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.

SAVORY CARAWAY-CHEESE CRISPS



Savory Caraway-Cheese Crisps image

These cookies are surprisingly rich and light at the same time. Served with cheese and grapes, they are the perfect ending to a multicourse dinner.

Yield makes about 5 dozen

Number Of Ingredients 9

2 3/4 cups sifted all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 cup sugar
2 sticks (1 cup) unsalted butter, room temperature, cut into pieces
8 ounces mascarpone cheese
1 large egg
2 tablespoons caraway seeds, for sprinkling
1 tablespoon coarse salt, for sprinkling

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, baking soda, table salt, and sugar on low speed to combine. Add the butter, one piece at a time, beating until the mixture resembles coarse meal. Add the mascarpone, and beat just until a soft dough forms, scraping down the sides of the bowl as needed.
  • Turn out the dough onto a clean work surface. Divide in half, and shape each into a flattened square; wrap each in plastic. Refrigerate at least 1 hour or overnight.
  • On a well-floured work surface, roll out each piece of dough into a 13-inch square about 1/8 inch thick. Stack squares between parchment paper, and place on a baking sheet; chill in freezer until firm, about 25 minutes.
  • Preheat the oven to 350°F. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together the egg and 1 tablespoon water. Remove one dough square from the freezer, and brush the entire surface with egg wash. Using a pizza wheel or sharp knife, cut the dough into triangles.(They should be roughly the same size, but the shapes don't have to be uniform.) Repeat with remaining dough square.
  • Transfer the dough pieces to the prepared baking sheets, about .inch apart. Sprinkle with caraway seeds and coarse salt. Bake, rotating sheets halfway through, until crisps are golden brown, 15 to 18 minutes. Transfer to a wire rack to cool completely. Crisps can be kept in an airtight container at room temperature for up to 3 days.
  • After the dough has been rolled out very thin, it is cut into irregular triangles using a pizza wheel.
  • The triangles are brushed with egg wash and sprinkled with caraway seeds and salt before baking.

CARAWAY BREAD



Caraway Bread image

A rustic round loaf of caraway bread is delicious eaten warm from the oven, as a base for sandwiches, alongside soup, or as toast. If you want to experiment, add sliced chives or sunflower seeds, or substitute other herbs for the caraway, such as dried rosemary or thyme. -Frances Conklin, Cottonwood, Idaho

Provided by Taste of Home

Time 40m

Yield 1 loaf (8 wedges)

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1-1/3 cups warm water (110° to 115°)
2 to 3 teaspoons caraway seeds
1 teaspoon salt
1 teaspoon honey
3/4 cup whole wheat flour
2-1/2 to 3 cups all-purpose flour
2 teaspoons cornmeal

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.

CRISP CARAWAY TWISTS



Crisp Caraway Twists image

This appetizer is always a hit when I serve it on holidays or special occasions. The flaky cheese-filled twists (made with convenient puff pastry) bake to a crispy golden brown. When our big family gets together, I make two batches. —Dorothy Smith, El Dorado, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 9

1 large egg
1 tablespoon water
1 teaspoon country-style Dijon mustard
3/4 cup shredded Swiss cheese
1/4 cup finely chopped onion
2 teaspoons minced fresh parsley
1-1/2 teaspoons caraway seeds
1/4 teaspoon garlic salt
1 sheet frozen puff pastry, thawed

Steps:

  • In a small bowl, beat egg, water and mustard; set aside. In another bowl, combine the cheese, onion, parsley, caraway seeds and garlic salt. , Unfold pastry sheet; brush with egg mixture. Sprinkle cheese mixture lengthwise over half the pastry. Fold pastry over filling; press edges to seal. Brush top with remaining egg mixture. Cut widthwise into 1/2-in. strips; twist each strip several times. , Place 1 in. apart on greased baking sheets, pressing ends down. Bake at 375° for 15-20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 90 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 91mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

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