Name: Easy Cheese Twists Made With Puff Pastry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 package frozen 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. Serve them on their own or use them as dippers.

Cheese twists – also called cheese straws – are not new or original. But they are super popular and versatile. They’re a go-to for us during holidays.

What to expect

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 simple ingredients – cheese, egg and puff pastry. We like to add mustard and herbs to boost the flavor.

This recipe uses frozen puff pastry which, in our opinion, is a miracle food because it is so *!##!** convenient, tastes amazing and is easy to use.

Bottom line: Easy, quick, melt-in-your mouth and pretty (in a rustic kind of way). About 30 minutes start to finish. And perfect for entertaining as you can make them well ahead.

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 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.If you prefer to make your own from scratch, here’s a homemade puff pastry recipe from Preppy Kitchen. Honestly, the frozen kind works great.

Cheese: Feel free to use your preferred cheese or a 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.

Flavors: 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.

Step by step instructions

square of puff pastry dough on cutting board — Unroll a sheet of puff pastry. 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 pastry dough into thin strips}

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.

Tips for working with puff pastry

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.
Length of cheese straws: 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.

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

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 as part of 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.

Shortcuts

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

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

Make Ahead

See the notes in the recipe card below for how to store the cheese twists and how to freeze them before or after baking.

puff pastry cheese twists piled on a plate

More vegetarian appetizer ideas

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

If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟with a comment in the recipe card below. Thanks so much!

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4.96 from 22 votes

Easy Cheese Twists Made With Puff Pastry

Puff pastry cheese twists are a perfect appetizer for your next get-together. Flaky, cheesy, buttery, crispy and make ahead. Serve them on their own or use them as dippers.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Diet: Vegetarian

Servings: twists (or 24 longer twists)

Author: Cheryl Avrich

Ingredients

▢ 1 package frozen 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

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 any cheese mixture. Good options are cheddar cheese, sharp cheddar, manchego, gruyere (my favorite), parmesan cheese, Italian cheese blend, Mexican cheese blend, pecorino romano.
Seasoning variations: chili powder, dill, oregano, Italian seasoning, a pinch of cayenne pepper or garlic powder. A thin layer of pesto might be good too.
To Make Ahead, Store and Freeze:
- Store for a few days: Cool the cheese twists completely, then store 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: (preferred) Another option is to flash freeze the cheese twists in a single layer 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.