Puff Pastry Cheese Twists

4.96 from 23 votes

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 (change as needed): twists (or 24 longer twists)

Author: Cheryl Avrich

US Measures - Metric

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.

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.

Nutrition values are estimates for a half-straw with Parmesan cheese.