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  • The Australian Women's Weekly

    High tea for Mum

    Apr 21, 2021 7 minutes
    With styling tips from Chyka

    Cheese twists

    “Throw roses in a teapot and use saucers for plates. When it comes to afternoon tea, you’re allowed to break the rules.” - Chyka

    MAKES 20 PREP + COOK TIME 1 HOUR 10 MINUTES (+ FREEZING TIME)

    6 frozen sheets butter puff pastry
    1 egg, beaten lightly
    1 cup (125g) finely grated gruyere
    1 cup (80g) finely grated parmesan
    2 teaspoon fennel seeds, toasted, crushed coarsely

    1 Preheat oven to 220°C (200°C fan-forced). Line two large oven trays with baking paper.

    2 Leave pastry sheets to thaw slightly. Carefully remove backing plastic from 3 pastry sheets, and then stack them on top of one another. Roll out on a lightly floured sheet of baking paper into a 25cm x 30cm rectangle. Brush pastry lightly with egg, then top with half the combined cheeses and crushed seeds. Lightly roll over cheese mixture with a rolling pin so it sticks to pastry. Cut pastry lengthways into 10 strips. Twist each strip several times; place on trays; brush lightly with egg. Freeze for 30 minutes to firm up the pastry.

    3 Repeat with remaining pastry sheets, egg and cheese mixture to make 20 twists in total.

    Bake twists for 15 minutes or until puffed and lightly

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