Crispcarawaytwists Recipes

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.

CARAMELIZED BACON TWISTS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. pan with foil., In a shallow bowl, mix brown sugar and cinnamon. Cut bacon strips crosswise in half; dip in sugar mixture to coat. Twist 2 or 3 times, then place in prepared pan. Bake until browned and crisp, 15-20 minutes. Freeze option: Freeze cooled bacon twists in freezer containers, separating layers with waxed paper. If desired, reheat in a microwave oven or on a foil-lined baking sheet in a preheated 350° oven before serving.

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.