Cheese, Garlic & Herb Twists — A Delicious and Aromatic Treat
These Garlic, Cheese & Herb Twists are a true culinary delight — an explosion of flavors wrapped in a beautiful shape, created to satisfy any food lover, even the most demanding ones.
Ingredients
Dough
- 400 g all-purpose flour
- 1 packet dry yeast 7 g
- 100 ml warm milk
- 100 ml warm water
- 50 ml oil I used olive oil
- 1 egg size M or L
- 1 teaspoon sugar to activate the yeast
- 1 pinch of salt
Garlic Herb Butter
- 60 g soft butter at room temperature
- 1 teaspoon fresh rosemary finely chopped
- or ½ teaspoon dried rosemary
- 1 teaspoon fresh parsley finely chopped
- or ½ teaspoon dried parsley
- 3 garlic cloves finely grated or crushed
- Freshly ground black pepper to taste
Cheese Filling
- 40 g Parmesan cheese finely grated - maximum 50 g
- 40 g well-drained sheep cheese or feta maximum 50 g
Instructions
Dough
- In a glass or small bowl, mix the warm water and warm milk with the sugar and dry yeast.
- Set aside until the mixture becomes foamy.
- Place the flour and salt in a large mixing bowl.
- Add the yeast mixture, egg and oil.
- Knead until you obtain a soft, slightly sticky dough.
- Lightly grease both the bowl and the dough with a little oil.
- Cover and let rise for about 1½ hours, or until doubled in size.
Garlic Herb Butter
- In a small bowl, mix the softened butter with rosemary, parsley, garlic and black pepper.
- Grate both cheeses using a fine grater and keep them ready.
Assembling the Twists
- Once the dough has risen, place it on a lightly oiled work surface.
- Roll it into a rectangle approximately 60 × 35 cm.
- Spread the garlic herb butter evenly over the entire surface.
- Sprinkle the grated cheeses evenly on top.
- If there is a generous amount, gently press them into the soft butter using your hand or a spoon.
- Fold the dough lengthwise, sealing it like closing a book.
- Using a sharp knife, divide the dough into 10–12 equal strips.
- Cut each strip in half lengthwise without cutting all the way through, leaving the top intact so the filling stays inside.
- Carefully twist each strip into a spiral.
- Place the twists onto a baking tray lined with parchment paper.
- Let them rise again for about 20 minutes.
Baking
- Preheat the oven to 180°C (350°F).
- Brush each twist with egg yolk mixed with 1–2 tablespoons of milk.
- Sprinkle poppy seeds or sesame seeds on top, if desired.
- Bake for about 20 minutes, or until lightly golden on the surface.
Notes
Do not use more than 100 g of cheese in total.
Too much cheese will make the dough difficult to handle, the filling may leak out, and the flavor can become overpowering.
Too much cheese will make the dough difficult to handle, the filling may leak out, and the flavor can become overpowering.