'Fire or nah, these cheese twists are still my dinner party ace in the hole.'
is to let the dough defrost slowly in the refrigerator overnight. I didn't have time for that so I, uh,. I set it on the warm counter and poked it every five minutes until it seemed pliable enough to be rolled out without cracking. It ended up getting a little too warm, so whenever I felt like the dough was getting too soft while I was rolling it out I put it in the refrigerator to firm up a bit.
Rolling out that puff pastry dough is probably the most labor intensive part of the cheese twist process.After rolling out the pastry sheet and layering it with an egg yolk mixture, grated cheese , salt, and pepper, I cut it into thin strips and twisted the ends until each one resembled a straw. They didn't all look the same—some were tight twists, others were a bit looser—but, in my experience, as long they maintain their overall long-and-thin integrity all will be well.
. About two minutes after putting them in the oven, my kitchen started to smell like a birthday candle, which I admittedly first found ironic because I was making them for a birthday party. Long story short, I quickly transferred the partly-cooked twists to a non-stick baking sheet and, 15 minutes later, they came out of the oven like nothing had happened.
It wasn't a perfect baking experience to be sure, but the moral of the story is that no matter how far you stray from the recipe instructions, these cheese twists still rule. At the potluck, people continued to eat them even after the main dishes had been brought to the table. I know because I watched every single guest who ate one like a hawk, fearful that someone would make some comment about a waxy aftertaste. Let's just say this: There were no cheese twists left behind.
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