“From Williams-Sonoma Essentials of Breakfast and Brunch. Time includes chilling.”
READY IN:
1hr 45mins
SERVES:
12-24
YIELD:
24 twists
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, sift together flour, pepper, baking soda, and 1/4 teaspoon salt.
  2. Using a pastry blender or 2 knives, cut butter into flour mixture until largest pieces are the size of small beans. Butter pieces will be of different sizes, adn there will still be some loose flour. Add sour cream and mix with a wooden spoon until clumps of dough form, about 2 minues.
  3. Transfer dough to a work surface and form into a smooth ball. Divide in half and shape each piece into a disk. Wrap each disk tightly in plastic wrap and refrigerate 30 to 60 minutes or up to overnight.
  4. Remove dough from refrigerator. If needed, let thaw at room temperator 10 to 20 minutes or until workable.
  5. Position rack in center of oven and preheat to 375°F Line a rimmed baking sheet with parchment paper.
  6. On a lightly floured work surface, roll a dough disk to 6x12 inch rectangle. Use a sharp knife to cut lengthwise into 6 strips, 1 inch wide. Cut strips in half crosswise.
  7. Beat egg with heavy cream. Brush strips with this mixture, and sprinkle evenly with half of each cheese. Pat cheese lightly to ensure it adheres to the dough.
  8. Pick up each strip by the ends and twit in opposite directions 4 or 5 times to form a tight spiral. Place on prepared pan, leaving 1 inch between. Sprinkle with 1/8 teaspoon salt.
  9. Repeat with other half of dough, cheese, and remaining salt.
  10. Bake until lightly browned, about 14 minutes. Transfer to wire rack and cool in pan for 10 minutes before removing to rack to finish cooling. Store in an airtight container at room temperature up to 3 days.

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