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

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Puff pastry cheese twists are a perfect appetizer for your next get-together. Flaky, cheesy, buttery, crispy and make ahead.

Cheese twists are not new or original. But they are super popular and versatile. You can serve them on their own or use them as dippers.

Cheese twists – also called puff pastry cheese straws – are a go-to for us during holidays. The melt-in-your-mouth flaky sticks of puff pastry and cheese are a great appetizer as part of a spread. Kids love them too.

You can make them with just 3 ingredients – cheese, egg and puff pastry. We like to add mustard and herbs to boost the flavor.

They can be made well ahead which makes them great for entertaining.

Bottom line: Easy, quick, melt-in-your mouth and pretty (in a rustic kind of way). About 30 minutes start to finish.

How to serve cheese twists

Here are a few suggestions for serving the twists at cocktail parties, holiday gatherings or meals.

Serve them with dips such as onion dip, roasted red pepper dip, eggplant dip, salsa or a fresh marinara sauce. Dips should be on the looser side as the straws are delicate and can break with thicker dips.
Serve them to accompany a cheese board, charcuterie board or antipasto platter.
Use them as dippers for soups and stews like homemade creamy tomato soup or old fashioned beef stew. Sort of like a flaky breadstick.
Don’t forget a nice glass of wine or beer! Upscale or casual – both good.

How to make puff pastry twists

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.

square of puff pastry dough on cutting board — Unroll a sheet of puff pastry. Brush with egg wash mixture.

dough covered in cheese — _{Sprinkle on cheese and press to help it adhere. Use a knife or pizza cutter to cut thin strips of pastry dough.}

square of puff pastry dough with cheese cut into thin slices — _{Sprinkle on cheese and press to help it adhere. Use a knife or pizza cutter to cut thin strips of pastry dough.}

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

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

puff pastry cheese twists standing in a two glasses — Serve standing up in glasses.

Tailor To Your Taste

Experiment with a few of these variations if you like.

Types of cheese to use: Feel free to use your preferred cheese or combination of cheeses. Good options are regular cheddar cheese, sharp cheddar, manchego, gruyere (my favorite), parmesan cheese, Italian cheese blend, Mexican cheese blend, pecorino romano.

Flavor: I use mustard powder and a sprinkle of dried thyme. You can also try chili powder, dill, oregano, Italian seasoning, a pinch of cayenne pepper or garlic powder. Hmm, I’m am just thinking a thin layer of pesto might be amazing.

Length of cheese twists: I cut the straws in half before twisting and baking them as they are easier to manage and less likely to break. But feel free to twist and bake long strips. The recipe makes 48 half straws or 24 long straws.

Tips for working with puff pastry

This recipe uses frozen puff pastry which, in our opinion, is a miracle food because it is so *!##!** convenient, tastes amazing and easy to use. If you prefer to make your own from scratch, here’s a homemade puff pastry recipe from Preppy Kitchen.

A couple of tips on using puff pastry:

Buy frozen puff pastry in the frozen section of your grocery store. Try to get a box with two pre-rolled sheets (no rolling needed). And, if possible, buy a kind that says ‘made with butter’ or ‘ butter puff pastry ‘ for a richer taste.
Defrost the puff pastry overnight in the fridge or for 40-60 minutes at room temperature.
Work with cold dough. It’s much easier to work with. Don’t let it sit on the counter for too long. If the dough sticks, sprinkle a little flour on the work surface.

Important: Puff pastry dough is not the same thing as phyllo dough. Make sure you are buying puff pastry dough!

Shortcuts

Buy pre-shredded cheese
Of course the store-bought puff pastry is a huge time saver!

Make Ahead

Store for a few days: Cool the cheese twists completely, then store them in an airtight container or freezer bag at room temperature for a few days. No need to refrigerate.
Freeze after baking: They may be baked and frozen for up to 3 months and reheated at 350F/177C for a 5-6 minutes to re-crisp them. Just make sure they are not jammed into the freezer as they are easily damaged.
Freeze before baking: (my preferred option). Another option is to flash freeze the cheese twists in a single layer on a tray in the freezer for 20-30 minutes, then put them in an airtight container of freezer bag in the freezer for up to 3 months. Bake as per directions when ready to use. No need to thaw.

Need more vegetarian appetizer ideas?

Or check out our full list of 20 vegetarian appetizers (with serving tips)

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