As the puff pastry bakes, the cheesy bits on the outside of the stick become golden and crisp, while the interior stays rich and mellow. To load these sticks with cheese, press both sides of the puff pastry dough into the grated cheese so there isn't just cheese on the outside of the twist but trapped on the inside too. It has the right balance of sharp to sweet and it melts beautifully. A young Gouda works well for this recipe. Because they are more mature, they have less moisture, which means they won't melt nicely in the oven. When I moved back to Israel from Denmark as a young man-which was at a time before you could get good cheese in Israel-whenever someone was coming from Denmark to visit, I would say, "Bring coffee, bring licorice, bring cheese, and definitely don't forget the smoked fish!"įor baking you don't want to use strong, bold, well-aged cheeses. I am a huge cheese lover-that must be the Danish in me.
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