Puff Pastry Cheese Twists

Baked cheese twists on white plate with bagel seasoning.

5 from 2 votes

Puff pastry cheese twists are a quick and easy recipe! Using 4 ingredients we transform puff pastry into cheesy flaky dipping sticks.

Prep Time8

Cook Time12

Total Time20

Course: Appetizer

Cuisine: Western

Keyword: puff pastry cheese twists

Servings:

Calories: 160kcal

Author: Adrianne

Equipment

2 Baking Trays lined with baking paper

Ingredients

2 small eggs Note 1
2 sheet puff pastry thawed, Note 2
1 cup pecorino romano cheese finely grated, Note 3
1-2 tablespoons everything bagel seasoning Note 4

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Eggs: crack the eggs into a small bowl and then use a fork to whisk. Once done, set aside.
Pastry: working one sheet at a time lay a piece of the puff pastry onto a clean dry chopping board and use a pizza wheel to cut it into 10 long thin strips. Repeat for the 2nd sheet of pastry.
Baking tray: working one strip at a time use 2 hands and twist the pastry so that curves form along the length. Place the twisted pastry onto a baking paper lined chopping board and fold the edges at each end over. Then repeat for the other strips.
Egg wash: use a basting brush to brush the full length of each twisted pastry strip with the whisked egg.
Cheese: sprinkle the cheese over the top of the whisked egg and repeat for each twist.
Everything bagel seasoning: sprinkle the bagel seasoning over the cheese layer for all of half of the cheese twists.
Oven bake: place the 2 baking trays into the oven and bake the cheese twists for 10 to 12 minutes rotating the position of the trays around the halfway point. Once the cook time is up (cheese straws should be puffed and golden) use oven mitts to remove the baking trays from the oven and place them onto a heatproof surface. Let them cool for a couple of minutes and then use a silicon turner to transfer each to a wire rack.
To serve: the pastry twists are ready to serve straight from the oven, fresh and hot!

Notes

Note 1 - Egg: we use either 2 small or 1 large egg. Crack and gently whisk then use as an egg wash before layering the cheese and seasoning onto the twisted pastry.
Note 2 - Pastry: you might find it easiest to work one pastry sheet at a time and go from start to oven with it before coming back to do the same with the other sheet. Or you can put the twisted pastry from sheet 1 into the fridge (on the baking paper lined baking tray) whilst working on the 2nd sheet. This is helpful in warm climates where the pastry becomes tacky if it has been out of the freezer for a long time.
Note 3 - Cheese: pecorino romano cheese or parmesan cheese or a combination of both. I use a micro plane zester which gives great fresh soft cheese results.
Note 4 - Everything Bagel Seasoning: this is definitely more popular in the USA than it is in Australia. (Who knows why as it is amazing!!). But for the Aussies amongst we do sell it here. Look for it in the herbs and spices cooking aisle in the supermarket where the minced garlic and ginger are.
Note 5 - Technique: some pastry twist recipes call for 2 sheets of pastry being folded together and the cheese pushed into them with a rolling pin. I personally find that method too painstaking. It has got to be easy right! Plus the best thing about this twist one sheet and sprinkle method is that your cheese straws have these delightful bits of melted crispy cheese on them which you will find yourself breaking off and munching soon after they are removed from the oven!

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