cheese
clinton kelly
party
puff pastry
appetizers
snacks
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Clinton Kelly’s Hot and Spicy Cheese Twists

Clinton Kelly’s Hot and Spicy Cheese Twists

Bob Harper's NYC Apartment Tour + Rach's Everything Pigs in a Bl…

Barbara Corcoran Shares Her Best Business Advice + Nachos 2 Ways

Rach's Bucatini with Bacon & Creamy Onion Sauce + Chef Richard B…

Rach’s Rotisserie Chicken Meal + Stacy London's Makeover

Season 17 of Rachael Is Coming—Here's When!

3 Tools Every DIYer Should Have

3 Kitchen Tools NY Times' Melissa Clark Can't Cook or Bake Witho…

3 Things You Should Add to Your Medicine Cabinet, According To a…

A Style Expert on Why the Nap Dress Is So Popular

Rach's Porterhouse Steak for John + Chef Scott Conant's Cast-Iro…

Summer-Ready Raw Zucchini Salad + Best Seasonal Produce Buys

Our Shortcuts Show: Chef Kelly Senyei Shares Ultimate Baking Sho…

Chef Curtis Stone Makes Grilled Fish Tacos + Rach's Veal Francese

Viewer Goes Meat-Free for a Week + Carrot and Butternut Squash C…

Rach's Derm Shares How to Use Retinol for Anti-Aging + Fave Prod…

How to Stay Organized While Running a Business From Home

The Right Order to Apply Skincare Products, According to Rachael…

How to Make Dark Chocolate Chip Cookies With Sea Salt

How to Make Spicy Lamb Chops with Polenta and Broiled Tomatoes |…

Ingredients

  • 1 cup finely shredded Cheddar cheese
  • 1 teaspoon dried rosemary (chopped)
  • 1/4 teaspoon dried, crushed red pepper flakes
  • Salt and pepper
  • 1 egg
  • 1 tablespoon water
  • 1 sheet frozen puff pastry, thawed

Preparation

Preheat oven to 425°F. Place one rack in top third of the oven, the other in lower third. Line two large baking sheets with parchment paper.

Combine cheese, rosemary, red pepper flakes, salt and pepper in a mixing bowl.


In a small bowl, whisk together the egg and water to make the egg wash. Set aside.

Working on a floured surface, cut one piece of the pastry dough in half crosswise. Brush both rectangles with the egg wash. Distribute the cheese mixture evenly onto the pastry, pressing down lightly so it adheres to the dough. Flip one rectangle so the cheese side is down. Brush with egg wash and place the second rectangle on top so cheese is on the outside of both rectangles.

Cut dough horizontally into 1/2-inch strips. Twist the strips to and pinch the ends to the shape holds. Place on baking sheet leaving 1 inch between each piece.

Bake for 10-12 minutes or until golden.

Serve warm or room temperature.