I had some extra puff pastry dough from yesterday's apple pies, so we decided to make some pre-dinner appetizers to whet the whole family's appetite. It's a crowd-pleasing, ultra-easy recipe that looks and tastes like you spent hours in the kitchen. It is sure to become one of your staples.

Ingredients

Servings: 6

4 squares puff pastry, store bought
1 pinch cayenne pepper, to taste
1/4 tsp sugar
1 tsp fleur de sel
2 tsp garlic powder
1/3 cup parmesan , freshly grated
1/3 cup sharp cheddar, freshly grated
1 Tbs aged asiago cheese, shaved
3 Tbs butter, melted
1 tsp pink & green peppercorn medley, coarsely ground

Preparation

Preheat the oven to 375°F

In a mortar & pestle, grind all the spices together.

Thin the dough a little bit with a rolling pin in one direction to get a consistent thickness while elongating the puff pastry into a rectangle (about 10 by 14 inches).

Using a fluted pastry wheel, cut the dough squares in four, about 1 1/4-inch by 14 inch rectangular sticks . Brush both sides of each piece with butter, then sprinkle the mixed spices and all the cheeses as well.

Place a sheet of parchment paper on a baking sheet. Twist each of the dough pieces 2 to 3 times, then place them on the sheet.

Bake the puff pastries for about 15 minutes until light golden, flip each pastry then cook for another 2-3 minutes. Transfer to a cooling rack.

Serve warm.

Bon appetit!

Tips

You can make multiple varieties of the cheese twists. You can substitute any kind of hard cheese, and change the spices. Recently, we had a poppyseed version and some Herbes de Provence ones.

See the last post: Tarte Amandine (Apple Tart with Almond Cream)

Discussion:

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[-] These are my favorite - timran

I am addicted to these cheese twists.

[ Posted at 3:07 PM on 1/2/09 | Reply ]

[-] I love these! - Guest-Jen

I had some leftover puff pastry so I decided to try these out and they were perfect. Thanks Jackie!

[ Posted at 4:59 PM on 1/20/09 | Reply ]

[-] it remain fresh? - Guest-Tila

After I bake the stick can I store it and they still remain fresh or I have to bake it everytime.

[ Posted at 3:15 AM on 5/6/09 | Reply ]

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