Cheese Twists With Puff Pastry
These easy puff pastry cheese twists bake up golden, flaky, and full of flavor. With just a handful of ingredients and 30 minutes from start to finish, they’re the perfect party appetizer or snack. Serve them on their own, pair with dips, or prepare ahead for stress-free entertaining.
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.
