Crispy, golden, and irresistibly cheesy, these puff pastry cheese twists are a quick snack or appetizer you’ll want to keep in your rotation.
They’re not only simple to prepare but also lighter than fried alternatives, offering a satisfying crunch with less saturated fat.
The cheese adds a boost of protein and calcium, while the puff pastry keeps them airy yet filling.
Perfect for entertaining or meal prep, these twists are a smart choice for everyday cooking.
Cheese Twists With Puff Pastry
Equipment
- 1 Rolling pin (optional, for pressing cheese)
- 1 Small Mixing Bowl
- 1 Pastry brush
- 1 Pizza cutter or sharp knife
- 2 large baking sheets
- Parchment paper
Ingredients
- 1 package frozen puff pastry dough 2 sheets, 16–17 oz / ~450 g
- 1 large egg
- 1 tablespoon water
- 1 tablespoon all-purpose flour for dusting
- ½ teaspoon dry mustard powder or ½ tablespoon Dijon mustard
- 1 ½ cups finely grated cheese cheddar, parmesan, gruyere, or a blend
- 1 teaspoon kosher salt
- ½ teaspoon black pepper or a pinch of cayenne pepper
- ½ teaspoon dried thyme or rosemary optional
Instructions
- Preheat and Prepare Baking Trays: Begin by setting your oven to 375°F (190°C). While the oven heats up, line two large baking sheets with parchment paper to prevent sticking and ensure even baking. Having the trays ready before you start twisting the dough helps you move quickly once the strips are shaped.
- Create the Egg Wash Mixture: In a small mixing bowl, crack one egg and whisk it together with 1 tablespoon of water until smooth. Stir in the salt, pepper, and mustard powder (or Dijon mustard if using). This mixture not only helps the cheese and seasonings stick to the pastry but also gives the twists a shiny golden finish once baked. Keep your pastry brush nearby for easy application.
- Prepare the Puff Pastry Sheets: Take the puff pastry dough out of the package and place the two sheets onto a lightly floured surface (a cutting board or parchment-lined counter works well). Each sheet should measure around 12 x 10 inches (30 x 25 cm). If the sheets are smaller, use your rolling pin to gently stretch them into the correct size. Be careful not to overwork the dough—it should remain cold and pliable to puff properly in the oven.
- Apply Egg Wash and Add Cheese: Using your pastry brush, lightly coat the top surface of each pastry sheet with the prepared egg wash. This acts like glue, helping the cheese and seasonings stick. Next, evenly sprinkle the grated cheese across both sheets, followed by the herbs if using. Press the toppings gently into the dough with the palm of your hand or lightly roll with a rolling pin—this step prevents the cheese from falling off during cutting and twisting.
- Cut the Pastry into Strips: With a sharp knife or pizza cutter, slice each pastry sheet into 12 long strips about 1 inch (2.5 cm) wide. If you prefer smaller, bite-sized twists, cut each strip in half to make 48 shorter twists instead of 24 larger ones. Work carefully to keep the strips as even as possible, since uniformity helps them bake consistently.
- Shape into Twists: To form the classic corkscrew shape, hold one strip at both ends. Gently rotate each hand in opposite directions, twisting the dough several times until it resembles a spiral. Transfer the twisted strip onto the prepared baking sheet and press the ends down slightly so it doesn’t unravel during baking. Continue with the remaining strips, arranging them on the tray with at least ½ inch (1.3 cm) of space between each twist to allow for puffing.
- Bake Until Golden and Crisp: Place the trays in the preheated oven and bake the twists for 10–15 minutes. Halfway through baking, rotate the pans to encourage even browning. The cheese twists are ready when they have puffed up beautifully, turned a deep golden color, and smell irresistibly buttery and cheesy.
- Cool Before Serving: Once baked, remove the trays from the oven and let the twists cool for a few minutes directly on the parchment. This cooling time allows them to firm up slightly, making them easier to handle and crispier to bite into. Serve warm for the best flavor, or allow them to cool completely if storing or freezing for later use.
Notes
- Cheese Choices: You can use a single type of cheese or combine a few for a richer flavor. Cheddar, parmesan, gruyere, pecorino, or pre-shredded blends all work well.
- Seasoning Options: Try mixing in chili flakes, oregano, Italian herbs, dill, or even a touch of garlic powder for variety.
- Spice Kick: Swap black pepper for cayenne or smoked paprika if you like extra heat.
- Herb Additions: Dried thyme, rosemary, or basil add a lovely aroma without overpowering the cheese.
- Make Ahead Friendly: The dough can be cut and twisted, then frozen before baking. Simply bake straight from frozen when needed.
Chef’s Secrets for Perfect Twists
The secret to irresistible cheese twists is working with cold pastry.
Puff pastry puffs best when chilled, so keep it in the refrigerator until you’re ready to roll and twist.
Don’t overload with cheese—too much will spill out and burn, leaving a bitter taste.
Pressing the cheese gently into the dough before cutting helps it stick and keeps the layers from separating.
For extra crispiness, bake the twists on the top oven rack, where the heat circulates more evenly and creates better browning.
Serving Suggestions for Every Occasion
Cheese twists are wonderfully versatile.
Serve them warm on their own as a snack, or pair them with dips like marinara, herbed cream cheese, or hummus for variety.
They also make elegant cocktail appetizers when paired with sparkling wine or a crisp white wine.
For family meals, place a basket of twists on the table alongside soup, chili, or a fresh salad.
If you’re entertaining, consider serving them with a charcuterie board—guests will love using them as edible dippers for spreads and cheeses.
Storage Tips to Keep Freshness
Once cooled, store your baked twists in an airtight container at room temperature for up to three days.
To keep them crisp, avoid refrigerating, as moisture can soften the pastry.
For longer storage, freeze either before or after baking.
Pre-baked twists can be frozen and reheated at 350°F (177°C) for a few minutes to refresh their crunch.
If freezing before baking, arrange the shaped twists on a tray, freeze until solid, then transfer to a bag or container.
Bake straight from frozen whenever you need a quick snack.
Frequently Asked Questions
1. Can I make these twists ahead of time?
Yes! You can prepare them in advance and freeze either before or after baking.
Freezing before baking is ideal for the freshest flavor and best texture.
2. What is the best cheese to use?
Cheddar, parmesan, and gruyere are top choices, but any firm, flavorful cheese will work.
A blend of cheeses gives a more complex taste.
3. Why did my twists come out flat?
This usually happens if the puff pastry is too warm before baking.
Always keep the dough chilled until you’re ready to work with it.
4. Can I make these without mustard?
Yes. Mustard adds depth and sharpness but can be skipped or replaced with a sprinkle of smoked paprika or garlic powder for flavor.
5. How do I re-crisp leftover twists?
Simply reheat them in a preheated oven at 350°F (177°C) for 5–6 minutes.
Avoid microwaving, as it will soften the pastry instead of crisping it.
