Crunchy Parmesan Cheese Puff Pastry Twists
These parmesan cheese puff pastry twists are my dinner party MVP. I mean, it's cheese and puff pastry, what could go wrong? They're a flaky, cheesy, savory dream that comes together in about 30 minutes. And, they're make-ahead so you have extra time for a pre-party glass of wine!
Ingredients
- 1 large egg
- 2 sheets puff pastry, preferably all-butter, thawed (520 grams)
- All-purpose flour, for dusting
- 1 teaspoon garlic powder
- 2 teaspoons minced fresh rosemary
- 1 1/2 cups freshly-shredded parmesan cheese (105 grams)
- Kosher salt and freshly-ground black pepper, to taste
Equipment
- Pizza Cutter or sharp knife
- Parchment paper
Instructions
- Preheat the oven to 375°F (190°C) and line 2 sheet pans with parchment paper. Then, whisk the egg with 1 Tablespoon of water in a small bowl to make egg wash. Set aside.
- Unroll one sheet of puff pastry on a clean, lightly-floured surface. Using a rolling pin, roll the sheet of puff pastry into a 10x12-inch rectangle. Then, use a pastry brush to brush the entire sheet of puff pastry with egg wash. Make sure to get the edges!
- Evenly sprinkle 1/2 teaspoon of garlic powder, 1 teaspoon of rosemary, and 3/4 cup (52 grams) of parmesan over the sheet of puff pastry. Season with Kosher salt and black pepper, to taste. Gently press the cheese and spices into the puff pastry with clean hands or a rolling pin.
- With the long edge facing you, cut the sheet of puff pastry into 12 one-inch strips with a pizza cutter or sharp knife. Working one at a time, grab each end of a puff pastry strip and twist the ends away from each other until it won't twist anymore. Place 6 puff pastry straws on each sheet pan a few inches apart (they will puff up quite a bit). If some of the filling spills out, just sprinkle it over the twists.
- Bake for 10 minutes. If the puff pastry straws start to curl up, use oven mitts to remove the pan from the oven. Re-straighten the puff pastry straws - be careful, they'll be hot! Then, bake the puff pastry straws for another 12-15 minutes, until they're crunchy and golden-brown.
- While the puff pastry straws are baking, repeat the above process with the remaining sheet of puff pastry, parmesan, and spices. You should have 24 twists total. Serve them warm or at room temperature.
Notes
To make this recipe eggless, use cold heavy cream instead.
Make sure to thaw the puff pastry beforehand! You can thaw it overnight in the fridge or at room temperature for 30-60 minutes.
Cold puff pastry is key for those flaky layers. If the twists warm up too much, pop them in the fridge for 10-15 minutes.
Feel free to cut each sheet of puff pastry into thinner strips if you want more servings. You can also cut the sheet of puff pastry in half horizontally for shorter twists.
Serving: 1twist, Calories: 137kcal, Carbohydrates: 9g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 5mg, Sodium: 151mg, Fiber: 0.3g, Sugar: 0.2g, Calcium: 76mg, Iron: 0.6mg
Did you make this recipe?Tag @sundaytable.co on Instagram!