Pastry Twists

These pastry twists are easy to make- simply roll out some prepared puff pastry, top with a delicious cheese mixture, twist and bake!
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 10 minutes
  • cool: 10 minutes
  • Serves: 28

Recipe

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Puff Pastry Sheets(1 sheet), thawed
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried oregano leaves, crushed

Directions

  1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.  Lightly grease a baking sheet.

  2. Stir the cheese, parsley and oregano in a small bowl.

  3. Sprinkle the work surface with the flour. Unfold the pastry on the work surface. Roll the pastry into a 14 x 10-inch rectangle. Cut the rectangle in half lengthwise. Brush the halves with the egg mixture. Top 1 half with cheese mixture. Place the remaining half over the cheese mixture, egg-side down. Roll gently with a rolling pin to seal.

  4. Cut the pastry crosswise into 28 (1/2-inch) strips. Twist the strips and place them 2 inches apart on the baking sheet, pressing down the ends. Brush the pastries with the egg mixture.

  5. Bake for 10 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes.

  6. For Choco-Berry: Omit the cheese, parsley and oregano.  Spread the pastry half with 2 tablespoons seedless raspberry jam and sprinkle with 1/3 cup mini semi-sweet chocolate pieces.

  7. For Cinnamon-Sugar: Omit cheese, parsley and oregano.  Stir 2 tablespoons sugar and 1 teaspoon ground cinnamon in a small bowl and sprinkle on pastry half as directed in Step 3.

Shapes Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can use a fluted ravioli cutter or cookie cutters to create decorative edges or shapes. To create circles, use a plate, bowl or water glass and trace with a knife.

Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes