Parmesan Puff Pastry Cheese Twists

01.02.09 by Jackie
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Parmesan Puff Pastry Cheese Twists Recipe

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.


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


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!


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)

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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