SIMPLE AND ELEGANT, THESE CAN BE
BAKED AHEAD OF TIME, MAKING THEM
AN IDEAL PARTY SNACK.
50g / 2 cups Supreme cake fl our
Pinch of salt
Squeeze of lemon juice
150ml cold water
250g butter (cut into slices)
100ml Dijon mustard
1 cup grated parmesan
½ cup grated cheddar
20ml rosemary (fi nely chopped)
In a large bowl, mix fl our, salt and lemon juice together. Add the water to
form a dough. Knead for 2 minutes.
Roll out the dough into a rectangular shape, about 50cm long x 10cm
wide. Place butter in the centre of the dough. Fold the top half of the
dough over the butter and secure on the sides with a bit of water. Fold
the bottom half of the pastry over the butter and already folded top half
of the dough, forming a small rectangle. Turn the dough 90 degrees
and repeat the process (without the butter, as this has already been
Chill dough after every 2 rolls and folds. Repeat this process 6 times.
Roll out pastry to ½ cm thick, and using a pastry brush, paint the pastry
with the mustard. Mix all the cheeses and the paprika and rosemary
together. Sprinkle onto the mustard and secure by gently pressing onto
Cut into 1cm thick strips and gently twist the pastry. Place onto a
greased baking tray.
Cook in a pre-heated oven at 180°C for 10-12 minutes, until the pastry
is cooked through and golden in colour.