Puff Pastry Cheese Twists (aka Cheese Straws)

Name: Puff Pastry Cheese Twists
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 package of frozen puff pastry dough ((2 sheets/16-17 ounces)); 1 egg plus 1 tablespoon water; 1 tablespoon all-purpose flour ((for dusting the cutting board)); ½ teaspoon dried mustard powder ((or ½ tablespoon Dijon mustard)); 1½ cups finely grated cheese, Note 1 (use small holes of a box grater or microplane grater); 1 teaspoon kosher salt; ½ teaspoon black pepper ((or pinch of cayenne pepper)); ½ teaspoon thyme or rosemary (optional), Note 2

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5 from 22 votes

Flaky, buttery, and crisp puff pastry cheese twists are an easy, popular appetizer for your next get-together. They’re quick to make and perfect for serving on their own or as dippers for soups, dips, or spreads.

Often called cheese straws, these savory twists have been around forever – and for good reason. They’re simple, versatile, and always one of the first things to disappear. They’re a holiday favorite.

What to expect

These melt-in-your-mouth, crisp, flaky cheese twists make a perfect make-ahead appetizer for entertaining or snacking. Kids love them too.

You only need 3 simple ingredients – cheese, egg and puff pastry. We like to add Dijon and herbs to boost the flavor. They’re ready in about 30 minutes, start to finish.

Using frozen puff pastry makes this recipe especially easy. It bakes up golden, light, and airy with minimal effort.

Ingredients – tailored to your taste

two cheeses, sheet of puff pastry, egg wash, salt, pepper — **Ingredients**: puff pastry sheet, Gruyere and Parmesan cheese, egg wash (with mustard), salt, black pepper.

Puff pastry: Buy frozen puff pastry from the freezer section of your grocery store. Look for a box with two pre-rolled sheets (no rolling needed). If possible, choose one that says ‘made with butter’ or ‘butter puff pastry’ for a richer taste.
Cheese: Use your favorite cheese or a blend. Freshly grated is best. Good options include cheddar cheese (mild or sharp), Manchego, Gruyère, Parmesan, Pecorino Romano, Mexican cheese blend, or an Italian cheese blend.
Egg: A lightly beaten egg helps the cheese adhere to the twists and creates a golden finish.

Substitutions

Puff pastry option: In a pinch, use crescent roll dough, although the twists will be softer and less flaky.
Cheese: Shredded packaged cheese will work. Finely shredded is better for melting.
Egg: Instead, you can brush on whole milk or cream to still get that golden finish.
Flavor boosters (optional): My go-tos are mustard powders mixed into the beaten egg (or a light layer of Dijon under the cheese), and a sprinkle of dried thyme.

Flavor Variations

Try adding one of these flavors before twisting:

chili powder or a pinch of cayenne for heat
dried dill, oregano, or Italian seasoning
garlic powder
a thin layer of pesto under the cheese
finely chopped fresh herbs

Step-by-step instructions

square of puff pastry dough on cutting board — Unroll the puff pastry sheet. Brush with egg-mustard mixture.

dough covered in cheese — Sprinkle on cheese and press to help it adhere.

square of puff pastry dough with cheese cut into thin slices — Cut the pastry into thin strips with a sharp knife or pizza cutter.

corkscrew straws of cheese twists lying on lined pan — Twist each strip in opposite directions into a corkscrew. No need to be perfect.

puff pastry cheese twists lying on pan — Bake until flaky and golden brown.

Tips for working with puff pastry

Defrost properly: Thaw puff pastry overnight in the refrigerator or for 40-60 minutes at room temperature until pliable but still cold.
Keep the dough cold: Cold pastry is much easier to handle and creates better layers in the oven. If it becomes soft or sticky, refrigerate it for 10–15 minutes before continuing. Lightly flour your work surface if needed.
Cut shorter strips for easier twisting: We usually cut the strips in half before twisting and baking – they’re easier to manage and less likely to break. The recipe makes about 48 shorter twists or 24 long ones.
Don’t worry about perfection: They don’t need to look like perfect corkscrews. Rustic is just fine.
Use puff pastry – not phyllo: Puff pastry and phyllo dough are very different. Make sure you’re buying puff pastry.

How to serve cheese twists

These cheese twists are easy to dress up or keep casual – perfect for cocktail parties, holiday gatherings, or weeknight meals.

With dips: onion dip, roasted red pepper dip, eggplant dip, salsa or a fresh marinara sauce. Choose dips that have a looser texture as the straws are delicate and can break with thicker dips.
On a cheese or charcuterie board: Add them to a cheese board, charcuterie board, or antipasto platter for crunch and contrast. They’re a great alternative to crackers.
Use them as dippers: Use them as a flaky breadstick for soups and stews such as creamy tomato soup, beef barley vegetable soup, or beef stew.
With drinks: They pair beautifully with wine or beer at an upscale gathering or casual get-together.

Shortcuts

Use store-bought frozen puff pastry. It’s a huge time-saver and even bigger when you buy pre-rolled sheets (no rolling required).
Buy pre-shredded cheese: Freshly grated melts best, but pre-shredded cheese is perfectly fine if you’re short on time.
Skip the extras: Mustard and herbs add great flavor, but the twists are delicious with just pastry, cheese, and egg.
Cut with a pizza wheel: A pizza cutter makes fast, even strips with minimal fuss.

Recipe FAQs

Can I make these cheese twists ahead of time?

Yes. You can bake them earlier in the day and reheat at 350F/177C for a few minutes to crisp them up.

They also freeze well. Freeze baked twists for up to 3 months and reheat before serving. Or freeze the unbaked twists and bake them straight from frozen (no thawing needed).

How should I store leftovers?

Store completely cooled cheese twists in an airtight container at room temperature for up to 2-3 days. Refrigeration isn’t necessary and can soften them.

What cheese is best for cheese twists?

Hard, flavorful cheeses that crisp up are ideal. Parmesan, Gruyère, and sharp cheddar are great choices. Mixing cheeses adds even more flavor.

Do I need to roll out the puff pastry?

Not usually. Most store-bought sheets are ready to use. If the pastry seems thick, you can roll it lightly to create thinner, more delicate twists

Why didn’t my puff pastry puff up?

Puff pastry works best if it stays cold. Warm dough won’t puff up properly in the oven. If the dough gets soft, chill the shaped twists for 10-15 minutes before baking.

puff pastry cheese twists piled on a plate

More vegetarian appetizer ideas

Looking for more easy crowd-pleasing appetizers? Try

Or check out our full collection of vegetarian appetizers with serving tips.

Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thank you so much!

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4.96 from 22 votes

Puff Pastry Cheese Twists

These puff pastry cheese twists are crisp, flaky, and packed with savory flavor. Made with just 3 ingredients and ready in about 30 minutes, they’re perfect for entertaining, holiday parties, or dipping into soup.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Diet: Vegetarian

Servings: twists (or 24 longer twists)

Author: Cheryl Avrich

Ingredients

▢ 1 package of frozen puff pastry dough (2 sheets/16-17 ounces)
▢ 1 egg plus 1 tablespoon water
▢ 1 tablespoon all-purpose flour (for dusting the cutting board)
▢ ½ teaspoon dried mustard powder (or ½ tablespoon Dijon mustard)
▢ 1½ cups finely grated cheese, Note 1 use small holes of a box grater or microplane grater
▢ 1 teaspoon kosher salt
▢ ½ teaspoon black pepper (or pinch of cayenne pepper)
▢ ½ teaspoon thyme or rosemary (optional), Note 2

US Measures – Metric

Instructions

HEAT OVEN to 375F/190C. Line two large baking sheets with parchment paper.
MAKE EGG MIXTURE: In a small bowl, mix together water, egg, salt, pepper and mustard powder (or Dijon).
PREPARE PUFF PASTRY CHEESE TWISTS: Unroll the two sheets of puff pastry dough onto a lightly floured cutting board or parchment paper. Each sheet should be about 12 x 10 inch rectangle/30 x 25 cm (stretch a bit if needed).
Brush on egg mixture and spinkle cheese: Lightly brush beaten egg mixture on puff pastry sheets with a pastry brush. Sprinkle on cheese and thyme (if using) evenly. Press down gently with the heel of your hand (or a rolling pin) to make cheese stick to the dough.
Cut into strips: Using a pizza cutter or knife, cut first sheet into about 12 strips. Also cut the strips in half if you want 48 shorter twists instead of 24 longer ones. Repeat with 2nd sheet of dough.
Twist: Holding each end of a strip with two hands, twist strips in opposite directions into a corkscrew and lay them on the prepared baking sheet. Repeat until all strips have been twisted. Leave a little space (about 1/2 inch/1.3 cm) between each cheese straw as they will expand a bit.
BAKE: Bake for 10-15 minutes or until the cheese twists are golden brown. Turn baking sheets half way through for more even browning.

Recipe Notes

Cheese options: Use one cheese or a blend. Good options include cheddar (mild or sharp), Manchego, Gruyère, Parmesan, Pecorino Romano, or an Italian or Mexican cheese blend.
Flavor variations: Try chili powder, dill, oregano, Italian seasoning, a pinch of cayenne pepper, garlic powder, finely chopped fresh herbs, or a thin layer of pesto under the cheese.
To Make Ahead, Store and Freeze:
- Store: Cool completely. Store in an airtight container or freezer bag at room temperature for up to 2-3 days. No need to refrigerate.
- Freeze after baking: Freeze baked and cooled twists for up to 3 months. Reheat at 350F (175C) for 5-7 minutes to re-crisp.
- Freeze before baking (preferred): Freeze shaped twists in a single layer until firm (20–30 minutes), then transfer to a freezer bag or airtight container. Freeze up to 3 months. Bake from frozen – no need to thaw.