Monday, October 8, 2018

Garlic Twists #BakingBloggers

This month's theme could well be Make a Vampire Cry, or as Sue said. Vampires Beware, we're Baking with Garlic. 
BTW, I'm talking Baking Bloggers here.    We get together the second Monday of the month and bake something that goes along with our theme of the month.

And since it's October the theme is Baking With Garlic.   Gotta keep those vampires at bay, somehow.
Garlic Twists

Personally, I love garlic, whether it's roasted, or fresh or garlic powder or just a ton of garlic added into stuff.
A few years back I kinda o'd on garlic though.  My DH doesn't really care for it, but as I said I love it.  So since he was going to be away for a few days, not only did I roast several heads of garlic, I smeared it on fresh french bread as a topping, ate the garlic as soon as it cooled off enough after roasting it, tucked some under some chicken skin and roasted  the chicken.  And basically ate garlic three meals a day for several days.  By the end of that week, I decided that maybe moderation was a good way to go with eating garlic.  Even the dog avoided me after 3 days.  I guess I was a little odorous?
No mind.
I'll still sneak garlic into just about anything I can.  Including these little garlic twists.

Which used as a base my Witchy Fingers recipe but then I did a twist.  I cut the amount of butter in half and used some Cream Cheese in place of part of the butter. 
Get it?
I made a rough puff pastry, rolled it out, then I made some of Witchy Fingers and rolled that out.  Placed the cheese dough on top of the puff pastry, used my Microplane to zest some garlic over the cheese pastry, then folded over the puff pastry.  I let it cool for a couple of hours, then took it out of the fridge and cut it into strips using my pizza cutter.  I then twisted the strips, and baked them off.  And it totally did not work.  I'd made the puff pastry from memory and hadn't bothered checking out the correct ratio's before I did it.  And while they tasted pretty good, they resembled pie pastry with a filling more than what I had envisioned.
Luckily I'd only baked a test batch, cause the dough didn't feel quite right.  And I had lots of  the lovely garlicky filling left.  It became an offering to the kitchen goddess.

I might have gotten carried away a touch with the garlic.  I not only used my microplane to zest some garlic into the dough, I added granulated garlic as well as some sauteed garlic.
Filling on the puff pastry

Garlic Twists

On the baking sheet ready to bake.
Garlic Twists
After the bake
Garlic Twists
And ready to eat
Garlic Twists

Yield: 16 servings approximately

Garlic Twists

prep time: 15 minscook time: 15 minstotal time: 30 mins
These little twists are a perfect accompaniment to soup or as a standalone cocktail snack.


2 sheets prepared puff pastry
8 oz. Monterey Jack cheese, grated, with 2 oz. Roughly chopped.
2 oz. finely shredded Parmesan Cheese
3 Tablespoons Butter, softened
4 oz. Cream Cheese
1 tsp. Cayenne Pepper
1 cup all purpose flour
3 cloves raw garlic, grated on a microplane
1 teaspoon granulated garlic
2 cloves garlic, sautéed til soft and then chopped.  


Thaw the puff pastry by placing it in the fridge overnight.

Preheat oven to 450 degrees.  Prepare a baking sheet by placing a piece of parchment paper on it.
By hand or using a mixer, mix together the cheeses, butter, flour, cayenne pepper and garlic until it forms a ball. 
Divide it in half and flatten it into a disk and place in the fridge for 30 minutes or so to firm up. 
Unroll the thawed puff pastry, and set aside for a minute.  Take out half of the filling and divide it into two and roll it out each piece between two sheets of parchment paper, place very carefully onto half of the puff pastry, and then fold the puff pastry over.   Using a pizza cutter or sharp knife, cut into strips and twist each piece and put on baking sheet, separating them as the puff pastry will puff out.  Continue until the baking sheet is full, bake for 15 minutes or until golden brown. 

The other half of the filling can be saved and make into Witchy Fingers or bake them into small rounds and serve with a good hearty soup. 
Created using The Recipes Generator
Baking Bloggers
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. I love that you added cream cheese to these puffed pastry sticks.

    1. I think it added a nice dimension to the garlic twists. But as you may have noticed in my cookbook, I use a lot of cream cheese.

  2. I don't think you can ever add too much garlic, Sid. I'm glad you didn't hold back!

    1. I probably could have added more even, but I have to say, they made a nice hurricane snack.

  3. I love everything you've included in these twists! I think I've finally gotten my husband on the garlic train. Finally!

    1. I wish I could get mine on there, but he still thinks that they only way to add garlic to anything is with granulated garlic and as little as you can possible get away with.

  4. These twists sound light and fantastic with the puff pastry and garlic! Let it be a stake in their hearts. ;)

    1. Now you gave me an idea, I could make them in the shape of a stake next time. But, they did keep the vampires at bay during the hurricane. And made a nice snack as well.

  5. This is on my to do list since long and seeing your pics I want to make this now. Looks delicious

    1. Thanks, they were good. I'm just glad I made as many as I did, cause I nibbled on them for a couple of days during and after the hurricane.


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