An easy and delicious appetiser perfect for parties or as a snack on-the-go. The combination of the salty halloumi cheese with the flaky puff pastry and the addition of mint is a match made in heaven. These twists are sure to tantalise both my boys’ taste buds.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of my Recipes with Halloumi.
Halloumi Twists
Ingredients
- 125 g Halloumi Charalambides Christis , grated
- 125 g Mild Cheddar Cathedral City , grated
- 1 Puff Pastry , Chrysi Zymi, about 425g, thawed
- 1 Egg , beaten
- 15-20 Mint Leaves , finely chopped
- All-Purpose Flour
- ½ tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Turn on an air circulation oven to 190° C and set the rack to the middle position.
- Use a bowl and mix together the grated cheeses.
- Dust your worktop with a bit of flour and sprinkle on top 1/4 of the grated cheese mixture to an area the same size of the puff pastry.
- Place on top of the cheese mixture the puff pastry and roll out the pastry to half of its original thickness and sprinkle on top half of the remaining cheese mixture along with the mint and season with the salt and pepper.
- Fold the pastry in half and half again and roll out to its original thickness.
- Sprinkle on top the remaining cheese mixture and once again fold the pastry in half and half again and roll out to its original thickness.
- Cut with a knife into 3cm wide strips and place them in an oven proof dish leaving some space in between them. Hold both ends of each strip and twist in opposite directions to create a spiral effect.
- Brush them lightly with the egg and place them in the preheated oven for 25’ and until they puff nicely and become golden brown. Remove from the oven and allow to cool until they are firm enough to be lifted. Repeat for the remaining twists and enjoy the same day or even the next one!
Video
Grate the Halloumi
and the Cheddar,
and mix them together.
Cut the Mint.
Dust your worktop with a bit of flour,
and sprinkle on top 1/4 of the grated cheese mixture.
Place the puff pastry and roll out.
sprinkle on top half of the remaining cheese mixture,
along with the mint,
and season with the salt and pepper.
Fold the pastry in half
and half again,
and roll out.
Sprinkle the remaining cheese mixture,
and once again fold the pastry in half and half again.
Roll out to its original thickness.
Cut into 3cm wide strips,
and place them in an oven proof dish. Hold both ends of each strip and twist in opposite directions to create a spiral effect.
Whisk an egg,
and brush them lightly.
Cooked in the oven for 25’.
