Heart shaped Chili cheese Twists
Indulge in a cute and delicious treat that's perfect for spicing up your Valentine's Day celebration! These Chili Cheese Heart Twists recipe is flaky, crispy, cheesy with a kick of spice! These irresistible treats not only captivate the essence of love with their heart-shaped design but also deliver a mouthwatering fusion of bold chili flavor and gooey cheese. Whether you're planning a cozy night in or a festive gathering, these twists are a delightful way to share the love. Get ready to impress your special someone or treat yourself to a mouth watering experience. This easy-to-follow recipe that will surely make your Valentine's Day celebration a flavorful affair! And if you’re not into hearts make them as twists and enjoy the flavors!
Happy Baking!
Servings: 14-18 twists
Prep Time: 15-20 mins
Cooking Time: 20 mins
Total Time: 35-40 mins
Ingredients:
3 oz cream cheese; softened
1/4 cup sriracha; divided
Salt as per taste
1-2 tsp chili flakes
1/4 tsp pepper
1/4 tsp sugar
1/2 tsp oregano
4 Kawan or Malaysian parathas/ 2 (16 oz) puff pastry sheets
1/2-3/4 cup shredded cheese- I used low-moisture mozzarella cheese
Directions:
Preheat oven to 375F. Prepare a baking tray lined with parchment paper.
In a mixing bowl add the cream cheese, 3-3.5 tbsp sriracha, salt, pepper, sugar, oregano, and chili flakes. Mix it well.
On a parchment paper, place a slightly thawed paratha/puff pastry sheet. Spread a layer of the mixture on the paratha. Sprinkle some cheese over the mixture.
Place another slightly thawed paratha/puff pastry sheet over it and press down.
Using a pizza cutter (easier than a knife) cut them into thin strips.
Slightly stretch the strip and twist it. Keep the lined tray near you for the next step.
Bring the two ends together and press them together and form a point for the heart. Bring the center of the twist closer to the point and slightly pinch to form the heart. For the shorter ends, use each strip as one side of the heart and press the ends together. See the video
Carefully place the hearts on a tray keeping some distance from each other.
Brush the remaining sriracha over the hearts.
Bake at 375F for 11-12 mins, rotating the tray midway. Increase the oven temperature to 400F and bake for 3-6 minutes till browned and crispy.
Notes/Tips:
I used a regular Malaysian paratha but you can use any you like. You can use puff pastry sheets if you want.
You can make the chili cheese filling from before and keep it in an airtight container in a cool dry place for 2-3 days.
Press them together well so they do not open up in the oven,.
These can last well in a airtight box in a cool dry place for 2-3 days. Reheat them slightly if needed.
