Cheese Twisted Sun
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Flaky pastry twirled around a duo of sharp cheeses. Uses ricotta for creaminess and aged cheddar for bite. Toasted poppy seeds replace sesame for nuttier crunch. Twisting technique traps cheese steam inside. Best watched for golden spots and a slight puff. Serve with spiced tomato chutney instead of marinara for a twist. Easy to adapt, swap any firm cheeses if fresh or freezer space is tight. Visual cues guide baking more than timers; dough softens on touch, edges crisp before pulling. A snack or fancy starter, inviting hot fingers and gooey cheese pulls.
Prep:
10 min
Cook:
20 min
Total:
30 min
Servings:
4 servings
#baking
#pastry
#cheese snack
#ricotta
#cheddar
#appetizer
#French-inspired
Cheese in pastry, that old comfort. Tried many combos, some too soft or oily. Ricotta adds unexpected fluffiness; pairs well with sharp cheddar for bite. Puff pastry’s flaky layers trap melting cheese, twisting releases steam carefully—too tight and it bursts, too loose and it flattens. I’ve learned to watch dough color—not just time. Too pale, underdone and floppy. Too dark, too dry and brittle. That sweet spot, golden with dark toasted spots, and the smell, that buttery-cheesy hum drifting from oven. Poppy seeds instead of sesame give an earthy crunch which surprises. The chutney? Sharp, tangy, perfect bite contrast that bans blandness altogether. Fast prep, forgiving but demands attention to textures more than clock.
Ingredients
- 2 sheets of frozen puff pastry totaling 280 g, thawed and cold
- 1 egg for brushing
- 60 g ricotta cheese, drained
- 60 g aged cheddar, grated
- Poppy seeds to scatter
- Spiced tomato chutney for dipping
About the ingredients
Puff pastry from store usually reliable but let it thaw enough or cracks happen when rolling. Too cold and it snaps rather than stretches; too warm and it gets sticky and hard to handle. Ricotta needs draining if too wet—otherwise dough soggy and leaks happen. Sub aged cheddar with French Comté or Gruyère for nutty undertones; any firm melting cheese works. Poppy seeds toast faster than sesame, watch closely so they don’t burn if sprinkled early. Egg wash does double duty: seals layers so cheese stays put, also turns crust shiny and rich caramel tone. Tomato chutney swapped for marinara for layered spicy-sweet balance, but any chunky sauce will do—try harissa yogurt for spicy creaminess too. Keep knife sharp; ragged edges ruin sun shape and cause uneven rising.
Method
Preheat and Prep
- Center rack. Oven at 210°C (410°F) to jumpstart crisping.
- Lightly flour workspace. Roll each pastry sheet to 28 cm discs. Thin but not tearing.
Layer and Seal
- Place one disc on parchment. Brush lightly with beaten egg — acts like glue and gloss.
- Spread ricotta evenly, dolloping then smearing. Follow with cheddar, press gently to avoid clumps or spills.
- Cover with second disc. Press edges softly to set layers but keep puff room.
- Brush top with beaten egg again to glue and brown.
Cut and Twist
- Set a 8 cm bowl at center, press lightly to mark.
- Slice from bowl edge to outer pastry rim — 16 equal wedges total. Use a sharp knife; clean cuts prevent ragged pulls.
- Twist each wedge twice, angle away from center slowly, keep steady grip to avoid ripping dough close to bowl zone.
- Remove bowl carefully—should reveal neat sunshape with twisted rays radiating.
- Scatter poppy seeds on top for toasty crunch and subtle flavor lift.
Bake and Watch
- Slide entire parchment onto baking tray. Oven placement critical: hot air cooks bottom fast, middle shelf avoids burning edges.
- Bake about 20-25 mins; puff should rise visibly, turning golden brown with darker spots here and there. Listen for subtle crackles, smell buttery richness filling the kitchen.
- Touch edges gently—they firm up and break crisply but center stays tender.
Serve
- Cool slightly just to prevent cheesy burns but still warm and gooey inside.
- Dip wedges in spiced tomato chutney. Sweet meets tart, bright with chili warmth; elevates simple cheese and dough combo.
Cooking tips
Oven hot enough to crisp bottom fast, but monitor closely. I leave door ajar sometimes in last 5 mins to prevent over browning if vents otherwise block heat flow. Cutting 16 wedges is key—too few, twisting fails; too many, tears appear. Hold twists gently but firmly, don’t rush or dough tears. Use parchment paper—sticky pastry is a nightmare, plus easy to transfer. Eye on color and puff more than timer. Listen to crackling sound as signal cheese melts inside. Don’t skip double egg wash; it seals mid layers and guarantees shiny finished look. After baking, let rest maybe 5 min. Hot cheese can scald but you want that molten pull when served. Chutney dipping balances textures and temp; it’s a must. Experiment with spices in chutney or in cheese layers for seasonal spins. Cutting shapes is meditative—repeat builds skill and faster hands.
Chef's notes
- 💡 Egg wash twice: seals layers, gives glossy caramel color. Skip and cheese leaks or dull crust. Use cold beaten egg, brush thin but even. Watch thickness, too thick means it runs off or soggy below.
- 💡 Cutting 16 wedges is tricky. Too few, twisting fails because wedges too wide, dough tears easier. Too many, fragility jumps up and sun shape muffled. Keep blade sharp for clean cuts; ragged edges = tough pulls.
- 💡 Roll pastry thinish — about 28 cm disc. Thicker slows baking, makes dough doughy inside, thinner means tears. Chill if starts soft before layering to avoid stickiness but don’t freeze.
- 💡 Poppy seeds toast fast. Scatter right before baking. If sprinkled too soon, they burn. Watch color changes closely; darker spots smell nutty but burnt is bitter. Keep hands gentle on twisted doughs; rough grips tear.
- 💡 Oven placement matters. Middle rack safest, avoids burnt tips but crisp bottoms. Hot air circulation helps. Open door ajar a few minutes low heat at end stops overshoot. Smell buttery crackling as internal cheese melts.
Common questions
What if dough rips during twisting?
Work cold dough. Rest between twisting if soft. Thin edges more fragile. Use gentle pull, don’t force twist fully at once. Could patch with extra egg wash glue but not too much.
Can I swap cheeses?
Yes. Firm melting types work like Gruyère or Comté. Ricotta texture important, too wet ruins dough. Drain or substitute with thicker fresh cheeses. Strong cheeses add bite, mild soften flavor balance.
Why is bottom soggy sometimes?
Oven heat uneven, rack too high. Use middle rack for crisp bottom. Baking sheet material changes crispness. Avoid wet fillings leaking before bake. Egg wash seals edges and traps moisture better.
How store leftovers?
Cool fully first to trap less steam. Refrigerate in airtight container. Reheat low temp oven to regain crispness. Avoid microwaving or soggy returns. Freeze before baking for up to a month; thaw fully.
