Easy Puff Pastry Cheese Twists

4.96 from 22 votes

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

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American, Vegetarian

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

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

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.
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 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.

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. Hmm, I'm am just thinking a thin layer of pesto might be amazing.
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.

Nutrition values are estimates for a half straw with parmesan cheese.