Cheese Board Twists© (APPROX. 18)


Blue Cheese Twists
  • 11.2oz-320g ready rolled puff pastry sheet
  • 3.5oz-100g creamy blue cheese
  • Pinch of white pepper
  • ½ teaspoon cayenne pepper
Goat Cheese Twists
  • 3.5oz-100g cave aged goat cheese (finely crumbled)
  • 11.2oz-320g ready rolled puff pastry sheet
  • ½ teaspoon smoked paprika
  • Pinch of white pepper
Cheddar Cheese Twists
  • 11.2oz-320g ready rolled puff pastry sheet
  • 3.5oz-100g garlic & chive mature cheddar cheese (grated)
  • Pinch of white pepper
Seal & Glaze
  • 3 medium egg yolks (free range) whisked with 3 teaspoons of cold water
Baked Camembert Dip
  • 8.8oz-250g baking camembert
  • 2 sprigs fresh rosemary
  • 2 cloves of garlic (sliced)
  • 1 tablespoon white wine vinegar
  • Small pinch of chilli flakes


  1. Pre-heat oven to 392˚F/200˚C regular oven or 360˚F /180˚C fan assisted oven and lightly grease a 40cm x 27cm (16x10 inch) oven tray. Set to one side
  2. Start by making the blue cheese twists. Cut the rolled-out pastry sheet in half across the width. On one side crumble and smooth out the cheese. Sprinkle the white pepper and cayenne pepper on top. On the same square as the cheese, brush the seal/glaze around the edges and press the square of bare pastry down on top of it-lining up and sealing the edges
  3. Cut into 6 long strips. Carefully twist each slice at both ends until you have the corkscrew effect. Place on the oven tray and repeat 5 more times. Brush the twists with the egg glaze and pop in the oven for 20 minutes
  4. Meanwhile, repeat the preparation process with the cheddar and goat cheeses
  5. Remove from the oven (leave oven on) and straight away transfer the twists to a piece of parchment paper to cool. Add the next batch of twists and repeat the process until all 3 batches of twists have been cooked (leave the oven on for the camembert)
  6. Reduce oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven and Slice an ‘X’ into the top of the camembert. Poke the slices of garlic and fresh rosemary into the slits. Pop on top of the oven tray and bake in the oven for 20 minutes
  7. Remove the camembert from the oven and remove the garlic and rosemary carefully. Peel the camembert skin back and stir through the white wine vinegar and chilli flakes. Pop the skin back over and bake for a final 5 minutes
  8. Meanwhile, on a serving plate position the batches of cheese twists in a triangle shape----keeping the types of cheeses to their own section and a space in the middle for the camembert dip. When the camembert is ready, remove from the oven and place in the centre of the twist triangle and serve straight away

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