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This post is sponsored by Cache Valley® Creamery. All thoughts and opinions are my own.
This Parmesan Puff Pastry Twists Recipe is flaky, crispy, savory, and deliciously cheesy. Using just six simple ingredients, it's simple to prepare and ready to eat in less than 30 minutes, making it the perfect appetizer, snack, or side dish for everything from game day parties to weeknight dinners!
While there are many delicious store-bought snacks out there, I much prefer to make my own whenever possible, and these puff pastry cheese twists are one option that never lets me down.
A true crowd-pleaser, they're a lifesaver when I'm hosting for the holidays and need a quick option to prevent my guests from getting too hungry while the oven roasted turkey or glazed spiral ham finishes baking.
However, they also make for a fun weekday appetizer or snack, especially when paired with a dipping sauce like marinara or when added to an antipasto tray. These cheesy twists are so popular in my home that I almost always keep a pack of puff pastry sheets on hand so that I can quickly whip them up. Try them out, and you'll be making them for every occasion, too!
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Key Ingredients and Notes
- Puff Pastry Sheets - I find these in the refrigerated or frozen section of my local grocery store. Then, I just make sure to thaw them in the fridge before using. I've tested this recipe with other options and find that nothing works quite as well as puff pastry, though crescent roll dough can be used in a pinch.
- Egg - Whisked with water, this creates a seal on the pastry, preventing it from becoming soggy and creating the golden exterior we want.
- Parmesan - I use Cache Valley® finely shredded Parmesan for a subtly nutty, salty flavor and a melty consistency.
Possible Variations
- Cheese - Try swapping out or adding to the Parmesan cheese with shredded mozzarella or cheddar for a slightly different taste.
- Seasonings - Swap the parsley for Italian seasoning, thyme, or rosemary for an herby twist. Or, replace the herbs and spices with Everything But the Bagel seasoning for a breakfast-inspired option.
- Spice - I sometimes add a dash of red pepper flakes or cayenne pepper for a kick of heat.
- Pesto - Brush a thin layer of basil pesto over the puff pastry before adding the cheese.
- Protein - Wrap thin strips of prosciutto, ham, or bacon around the puff pastry before twisting.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
How to Make Puff Pastry Twists with Cheese
Prep the puff pastry - Roll each puff pastry sheet out slightly, evening the thickness and edges.
Add egg wash - Whisk the egg and water in a small bowl. Then, brush the mixture over the surface of each pastry sheet.
Season - Sprinkle garlic salt, dried parsley, and half of the Parmesan cheese evenly over the top of the pastry sheets.
Slice and twist - Cut each sheet into 8 strips. Then, gently stretch each strip slightly, being careful not to break them, and twist 2-3 times. Place each twist on a sheet pan lined with parchment paper.
Bake - Sprinkle the remaining Parmesan cheese over the top of the twists, and bake until golden and puffy.
Amanda's Expert Tips
- Chill Before Baking - If the dough becomes too soft and starts to lose its shape after twisting, refrigerate the puff pastry twists before baking to help the dough firm up and hold its shape.
- Use a Pizza Cutter - Slice even strips of puff pastry dough to promote even baking.
- Don't Overload the Cheese - Too much Parmesan can weigh the pastry down and prevent puffing.
My Favorite Ways to Serve
When hosting, I like to prepare this puff pastry twist recipe ahead of time and add it to a charcuterie board or a snack table alongside Italian Ricotta and Spinach Stuffed Mushrooms, Baked Pepperoni Pizza Dip, Pepperoncini Dip, and Crispy Garlic Parmesan Chicken Wings.
They also make for a fun weeknight side dish with main courses like my Creamy Tomato and Mascarpone Soup or Dutch Oven French Onion Soup.
How to Store
These twists are best enjoyed fresh out of the oven while they're warm and crisp. However, you can store leftovers if needed. Once cool, transfer them to a sealable bag and store them at room temperature for up to 2 days. For longer storage, freeze the baked twists for up to 1 month.
To serve, reheat the puff pastry twists, thawed or frozen, in the oven at 350°F for about 3-5 minutes or just until they're warmed through and crisp. Be careful not to burn!
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
More Easy Snack Recipes
If you enjoy this Parmesan Puff Pastry Twists Recipe, add these snacks to your must-make list, too!
- Cheesy Stuffed Garlic Bread Bites - A fun cheesy, garlicky snack baked to perfection and dipped in marinara.
- Easy Pan Fried Ravioli - A crispy, golden snack with the perfect crunch in every bite
- Fresh Rosemary and Parmesan Crackers - Better-than-store-bought, full of flavor, and ready in less than 30 minutes.
- Easy Baked Mac and Cheese Bites - Perfectly poppable, these bites are crispy, cheesy, and just a little bit spicy!
Recipe
Parmesan Puff Pastry Twists Recipe
Ingredients
- 2 sheets puff pastry, thawed
- 1 large egg
- 1 Tablespoon water
- ½ teaspoon garlic salt
- 1½ teaspoons dried parsley
- 1 cup Cache Valley® finely shredded parmesan
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Roll each puff pastry sheet out slightly to even the thickness and edges.
- In a small bowl, whisk together the egg and water to make an egg wash. Brush the surface of each pastry sheet with the egg wash.
- Sprinkle garlic salt, dried parsley, and half of the Parmesan evenly over the top of the pastry.
- Cut each sheet into 8 strips, for a total of 16 strips. Working one at a time, gently stretch each strip slightly and twist it 2-3 times. Place each twist on the prepared sheet pan, gently pressing the ends into the pan so they hold their shape.
- Sprinkle the remaining Parmesan cheese over the top of the twists.
- Bake for 12-15 minutes, or until puffy and golden.
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