cheddar pastry twist

How To Make cheddar pastry twist

• 1

  To make the pastry: Combine the flour, 2 Tablespoons grated cheddar cheese, salt and baking powder. Work in the butter until larger, pea-sized clumps form. Drizzle in the ice water and toss, using up to 8 tablespoons if necessary to make the dough cohesive.
• 2

  Divide the dough in half, and shape each half into a disk. Wrap and refrigerate for at least 30 minutes.
• 3

  To make the filling: Stir together .25 cups of finely grated cheese, 1 Tablespoon of Weber Beer Can Chicken Seasoning, the melted butter, and water. Set aside
• 4

  Preheat the oven to 375 degrees.
• 5

  Roll one disk of dough into an 11 inch circle. Place a 10" plate or cake pan on top of the dough, using it as a template to cut out a 10" circle.
• 6

  Place the circle on a piece of parchment, and spread the filling mixture evenly over the surface, leaving 1/2" of bare dough around the outer edge. Top the filling with .25 cups grated cheese, again leaving the edge bare.
• 7

  Mix the egg with 1 tablespoon of water and brush this mixture on the outer edge of the dough.
• 8

  Roll out and cut the second disk of dough like the first, and place it directly on top of the filling.
• 9

  Place a 2 inch round cutter in the center of the circle and lightly depress, marking but not cutting through the dough. This is just a guide for how far the strips should be cut. Cut the circle into 32 equal strips, from the outer edge towards the center, cutting through all the layers.
• 10

  Twist each strip three times in the same direction.
• 11

  Brush the pastry with the egg wash and sprinkle with the remaining tablespoon of Weber Beer Can Chicken Seasoning.
• 12

  Bake the pastry for 35 to 40 minutes, until evenly golden brown on top. Remove the pastry from the oven and allow it to cool for 10 to 15 minutes before serving.
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