Cheese twists
These feta pies are so easy and irresistible, a total crowd pleaser for sure. If you don’t want to fry them you can also bake them in a hot oven for 10-15 min with some oil or melted butter brushed over them.
Yogurt Cheese Twists
Prep time
30 min
Resting time
15 min
Cooking time
15 min
Ingredients
Dough:
- 240 g Greek yogurt *
- ½ tsp salt
- 300 g plain flour **
- 1 tsp baking powder
Filling:
- 120 g cheddar
- 100 g Parmesan
- Salt & pepper
- 1 egg yolk
- 1 tsp milk
- Sesame seeds
*If your yogurt is very watery, knead in extra flour as needed.
**You may substitute self-raising flour.
Instructions
Mix salt into the yogurt, then add flour and baking powder. Stir with a spoon, then knead by hand until a shaggy dough forms (it may look dry). Knead 2–3 minutes until smooth, adding flour if sticky. Cover and rest 15–30 min.
Preheat oven to 200 °C.
Flour your surface and dough, then roll into a rectangle. Sprinkle cheddar over half the dough and fold the other half over. Turn 90°, roll into a thin rectangle, sprinkle Parmesan in the center, fold each side over, turn and roll again.
Slice down the middle into strips (~1 inch wide). Twist each strip gently and pinch the ends to seal, letting any cheese fall back on top.
Place twists on a parchment-lined tray, brush with egg yolk mixed with milk, and sprinkle with sesame seeds. Bake 15–20 min until golden and crispy.
Enjoy D 🫶🏻
Cheese Straws
Prep time:
30 min
Resting time:
15 min
Cooking time:
15 min
Ingredients
Dough:
240 g Greek Yogurt *
1/2 tsp salt
300 g plain flour **
1 tsp baking powder
Filling:
120g Chedder
100g Parmesan
Salt and pepper
1 x egg yolk
1 x tsp milk
Sesame seeds
*if you use a more watery yogurt it may be more sticky so just work some more flour into the dough from your surface while kneading*
** you can also use self raising flour
instructions
Mix the salt into the yogurt and then add the flour and baking powder. Mix with the spoon and your hand until the dough is shaggy (it might seem dry but it’s fine) place on your work surface and knead for 2-3 minutes till smooth, if it’s sticky you can flour to the surface. Cover with a tea towel and rest for 15-30 minutes.
Preheat your oven to 200C.
Flour your surface and the top and bottom of the dough and shape it into a rectangle as much as you can and roll it out, lengthways and sideways to create a thin rectangle, sprinkle the chedder onto the bottom half and fold the dough over. Turn the dough 90° and roll it out again to thin rectangle. Add the Parmesan to the middle and fold over each side turn 90° and do the final roll into another thin rectangle.
Using a pizza cutter or sharp knife slice down the middle of the dough then cut into 1 inch strips. Twist the dough as much as you can without breaking it and pinch the ends together (any cheese that falls out you can sprinkle on at the end).
Place in your baking tray lined with parchment paper, brush with egg wash and sprinkle sesame seeds.
Bake for 15-20 min depending how crunchy you want them.
Enjoy D 🫶🏻