Sesame Cheese Puff Twists with Creamy Apricot Mustard Dip

Name: Sesame Cheese Puff Twists with Creamy Apricot Mustard Dip
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 6
Cuisine: Fusión
Ingredients: 9 oz puff pastry; 3 oz grated aged manchego cheese; 2 tbsp sesame seeds; 1 egg; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1/2 cup plain Greek yogurt; 3 tbsp apricot jam; 2 tsp Dijon mustard; 2 tsp lemon juice; 1 tsp olive oil; 2 tbsp fresh chives; 1/3 tsp salt

An original, flavorful snack of crisp puff pastry twists with aged cheese, sesame seeds, and a touch of pepper, served with a creamy apricot, yogurt, and mustard dip. Ideal for sharing at gatherings or as a special appetizer.

20 minPrep

18 minCook

38 minTotal

6Servings

Vegetarian

Ingredients

Adjust servings

250 g puff pastry (cold, descongelada si es necesario)
80 g grated aged manchego cheese (grated fino)
18 g sesame seeds (blancas or mixtas)
1 unit egg (beaten for brush)
1 g black pepper (freshly ground)
1 g smoked paprika (optional pero recomendado)
120 g plain Greek yogurt (for the dip)
45 g apricot jam (for the dip)
10 g Dijon mustard (for the dip)
10 ml lemon juice (freshly squeezed)
5 ml olive oil (for the dip)
6 g fresh chives (chopped fino)
2 g salt (or to taste)

Nutrition facts

per serving

248 kcal

Calories

8 g

Protein

16 g

Carbs

17 g

Fat

1 g

Fiber

15 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustardSesame

Instructions

1
Preheat the oven to 200 °C / 400 °F and line a baking tray with parchment paper.
2
In a small bowl, mix the Greek yogurt, apricot jam, Dijon mustard, lemon juice, olive oil, chives, and salt until smooth and creamy. Chill until ready to serve.
3
Sprinkle a work surface with a small portion of the grated manchego and place the puff pastry on top. Brush the surface with the beaten egg.
4
Scatter the remaining manchego, sesame seeds, black pepper, and smoked paprika over the pastry. Press gently with your hands or a rolling pin so the toppings stick.
5
Cut the pastry into strips about 3/4 inch wide. Take each strip and twist it several times to form pastry sticks.
6
Place the twists on the prepared tray, leaving space between them. If desired, brush the ends with a little more beaten egg for a shinier finish.
7
Bake for 16 to 18 minutes at 200 °C / 400 °F, or until the twists are puffed and deeply golden.
8
Let cool on the tray for 5 minutes so they set and become crispier. Serve warm or at room temperature with the creamy apricot mustard dip.

Chef tips

For deeper flavor, use a firm aged cheese. If the pastry gets too soft while shaping, chill it for 10 minutes before baking.

Substitutions

You can replace manchego with parmesan or aged cheddar. Chives can be swapped for fresh parsley. Apricot jam can be replaced with peach jam.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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