Crisp Caraway Swiss Twists Recipes

CRISP CARAWAY TWISTS

Steps:

• In a small bowl, beat egg, water and mustard; set aside. In another bowl, combine the cheese, onion, parsley, caraway seeds and garlic salt. , Unfold pastry sheet; brush with egg mixture. Sprinkle cheese mixture lengthwise over half the pastry. Fold pastry over filling; press edges to seal. Brush top with remaining egg mixture. Cut widthwise into 1/2-in. strips; twist each strip several times. , Place 1 in. apart on greased baking sheets, pressing ends down. Bake at 375° for 15-20 minutes or until golden brown. Serve warm.

CRISP CARAWAY SWISS TWISTS

Steps:

• 1. In a small bowl, beat egg, water, and mustard. Set aside.
• 2. In another bowl combine the cheese, onion, parsley , caraway seeds, and garlic salt
• 3. Unfold pastry sheet, brush with egg mixture.
• 4. Sprinkle cheese mixture over half of the pastry the long way.
• 5. Fold pastry over filling. Press edges to seal.
• 6. Brush top with remaining egg wash.
• 7. Cut widthwise into 1/2 inch strips.
• 8. Twist each strip several times.
• 9. place 1 inch apart on a greased baking sheet, pressing ends down.
• 10. Bake in a preheated 350 degree oven until golden brown, serve warm.

PUFFY GREEK TWISTS

Steps:

• 1. Thaw the puff pastry to package directions.
• 2. Pre heat oven to 375°
• 3. Open up first sheet of puff pastry.
• 4. Process the artichoke hearts and kalamata olives in a food procesor.
• 5. Spread half cream cheese over dough and sprinkle half the olive mixture over cream cheese. Sprinkle half of the parmesean cheese over the filled dough.
• 6. Fold the pastry over, and press to close all around the edges.
• 7. Cut 18 strips cross wise through the dough.
• 8. In a bowl wisk the egg and water together, brush over the top of the filled pastry.
• 9. Sprinkle about 1 teaspoon sesame seeds over the dough.
• 10. Take the first strip, holding both ends, twist the dough into a twisty shape.
• 11. Repeat for second puff pastry dough.
• 12. Place on a baking sheet sprayed lightly with pam. Bake for 20 to 25 minutes , or until golden.
• 13. These are at their best warm right out of the oven.

SAVORY CARAWAY-CHEESE CRISPS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, baking soda, table salt, and sugar on low speed to combine. Add the butter, one piece at a time, beating until the mixture resembles coarse meal. Add the mascarpone, and beat just until a soft dough forms, scraping down the sides of the bowl as needed.
• Turn out the dough onto a clean work surface. Divide in half, and shape each into a flattened square; wrap each in plastic. Refrigerate at least 1 hour or overnight.
• On a well-floured work surface, roll out each piece of dough into a 13-inch square about 1/8 inch thick. Stack squares between parchment paper, and place on a baking sheet; chill in freezer until firm, about 25 minutes.
• Preheat the oven to 350°F. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together the egg and 1 tablespoon water. Remove one dough square from the freezer, and brush the entire surface with egg wash. Using a pizza wheel or sharp knife, cut the dough into triangles.(They should be roughly the same size, but the shapes don't have to be uniform.) Repeat with remaining dough square.
• Transfer the dough pieces to the prepared baking sheets, about .inch apart. Sprinkle with caraway seeds and coarse salt. Bake, rotating sheets halfway through, until crisps are golden brown, 15 to 18 minutes. Transfer to a wire rack to cool completely. Crisps can be kept in an airtight container at room temperature for up to 3 days.
• After the dough has been rolled out very thin, it is cut into irregular triangles using a pizza wheel.
• The triangles are brushed with egg wash and sprinkled with caraway seeds and salt before baking.

CARAWAY BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

WARM AND CREAMY SWISS CHEESE DIP WITH CARAWAY

Steps:

• In small bowl, toss cheese and flour.
• In small saucepan, heat buttermilk and cider.
• Add cheese and caraway seeds.
• Stir til melted.
• Keep warm while serving.
• Serve with chunks of rye bread for dipping.