Parmesan Twists
Yield
servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine, softened |
|
| 1 | cup |
Parmesan cheese
grated |
|
| ½ | cup |
sour cream
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
italian seasoning
dried |
*
|
| 1 | each |
egg yolks
slightly beaten |
*
|
| 1 | tablespoon |
water
|
|
| 1 | x |
caraway seeds
or poppy seeds |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine, softened |
|
| 237 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
sour cream
|
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
italian seasoning
dried |
*
|
| 1 | each |
egg yolks
slightly beaten |
*
|
| 15 | ml |
water
|
|
| 1 | x |
caraway seeds
or poppy seeds |
*
|
Directions
Cream butter; add cheese and sour cream, beating well at medium speed of an electric mixer.
Combine flour and Italian seasoning.
Gradually add to creamed mixture, blending until smooth.
Turn dough out onto a lightly floured surface; divide in half.
Roll out half of dough to a 12- x 7-inch rectangle and cut into 6- x ½-inch strips.
Twist each strip 2 or 3 times, and place on greased baking sheets.
Repeat procedure with remaining dough.
Combine egg yolk and water.
Brush strips with egg mixture; sprinkle with seeds.
Bake at 350℉ (180℃) F for 10 to 12 minutes.
