Best Parmesan Poppy Seed Caraway Twists Recipes

CRISP CARAWAY TWISTS

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.

CARAWAY AND PARMESAN GRISSINI

Steps:

• Preheat the oven to 350 degrees F.
• Combine the Parmesan, caraway seeds, fennel seeds, salt, and pepper on a large baking sheet. Place the egg in a small dish. Line 2 baking sheets with parchment paper and set aside.
• Remove the bread dough from the package and place on a large work surface. Cut the dough in half crosswise. Cut each half into 8 pieces lengthwise. Taking 1 piece of dough at a time, roll the dough under both hands until very thin and about 14-inches long. Using a pastry brush, dampen the dough with egg wash, roll the dough in the Parmesan mixture, gently twist and place on a parchment-lined baking sheet. Continue with the remaining dough pieces. Bake in the oven until golden, about 15 minutes. Remove from the oven, let cool slightly, and serve warm or at room temperature.

CHEESE TWISTS

Steps:

• Prepare the egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Preheat the oven to 400 degrees. Flour the dough and table as needed to keep the dough from sticking to the table or the rolling pin. Place the dough on your work surface with a long side facing you. Use a pastry brush to coat the surface of the rectangle with some egg wash. Liberally sprinkle the Parmesan cheese over the rectangle, followed by the salt and pepper. Use a sharp paring knife to cut the rectangle into 1-inch-wide strips from top to bottom. Flip each strip so that the cheese is on the bottom. Twist each strip by rolling each end in opposite directions. Always remember to twist so that the topping faces out --that way you can see how they are flavored. Place the strips on a parchment paper-covered baking sheet and bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. These puff pastry items are best eaten the day they are made.

CRISP CARAWAY SWISS TWISTS

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.

POPPY SEED-LEMON TWISTS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Make the twists: On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border.
• Using a chef's knife, cut the log crosswise into 12 rounds, 1 1/2 inches wide each. Dampen your hands, then stretch and pat each round into an oval shape. Twist each oval in the middle to form a figure-eight shape. Place on the prepared baking sheets. Cover loosely with plastic wrap and set aside in a warm place until plump, 20 minutes.
• Uncover the dough and retwist, if necessary. Bake until golden, about 20 minutes, switching the position of the baking sheets halfway through. Transfer to racks and let cool slightly on the baking sheets.
• Make the glaze: Combine the confectioners' sugar, butter, lemon juice and zest, milk, vanilla and salt in a microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds; stir until smooth. Brush on the twists.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.