Cheese Twists

Light, crispy and flaky, these cheese twists are an easy and elegant appetizer to pass around and nibble on, or serve as part of a festive charcuterie board. Prepared simply with store-bought puff pastry sheets, a layer of savory pesto, grated mozzarella, and a three cheese blend, this recipe is a scrumptious pick fit for the holiday season, or anytime you crave a cheesy snack!

A light, flaky appetizer with a cheesy twist

Tasty little finger foods and snacks are always welcome before a festive holiday meal or a special dinner.

Making use of good quality store-bought puff pastry is a favorite way to go for me when prepping a light snack or appetizer. It keeps things quick and semi-homemade, not to mention utterly delicious when prepared with a couple of mouthwatering morsels.

These savory and irresistible cheese twists are just such a goody, perfect for the holiday season or anytime you want a little something light and crispy to nibble on prior to a meal. They're loaded with lots of cheese flavor, and baked up in no time!

My recipe for cheese twists

Using store-bought puff pastry for these cheese twists, along with just a few other bells and whistles, makes this tasty appetizer a breeze to prepare, and wonderfully satisfying.

Because I like to give things a little extra flavor and color, I add a small amount of pesto to my cheese twists. I then sprinkle on the savory three cheese blend along with the mozzarella, also some dried herbs for added depth. (One could also simply use grated parmesan, if a three cheese blend is unavailable.)

I use a total of two sheets of thawed puff pastry, and very gently give each sheet a roll just to make them a little thinner and larger before filling.

Using a good store-bought pesto sauce here is also a time saver. Though, if you happen to have homemade pesto on hand, that's even better! (You can even sub my recipe for sun-dried tomato pesto sauce, if you'd like a red twist on these cheese twists rather than green).

Here's a sneak peek at my cheese twists recipe:

(or just jump to the full recipe...)

1. To get started, I roll each of my puff pastry sheets to about a 12 by 10 inch size.
2. Then, I spoon over one of the sheets about half of the pesto sauce, leaving a little ½ inch border all around the puff pastry sheet. I cut that sheet in half, horizontally.
3. Next, I sprinkle about half of each of the grated cheeses over top of one half of the cut puff pastry sheet. I also add a sprinkle of Italian seasoning and garlic.
4. I then brush a touch of egg wash around the border, and place the other half of the puff pastry sheet, pesto-side down, over top of the first one with the pesto and cheese blend.
5. To seal the twists a bit, I gently press the egg washed edges together .
6. Next, I cut the filled puff pastry vertically into 12 strips, and twist the strips about 3 times in opposite directions to create the cheese twist shape.
7. I then place them onto a baking sheet and into the fridge to chill while I repeat the process with the remaining, chilled puff pastry sheet.
8. Before baking, I brush each cheese twist lightly with a touch of the remaining egg wash, and bake for about 16 minutes, or until golden.
9. I serve room temp, or even cool.

Recipe

Cheese Twists

by Ingrid Beer

Print Recipe

These light, flaky cheese twists flavored with pesto are a tasty addition to an appetizer spread, perfect for the holidays, or any gathering!

Category: Appetizer
Cuisine: American

Yield: 24 cheese twists

Nutrition info: 130 calories (per cheese twist)

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Ingredients:

• 2 sheets puff pastry, thawed and kept cold
• ¼ cup pesto sauce
• ½ cup shredded mozzarella cheese
• ½ cup shredded three cheese blend, or parmesan cheese
• 1 teaspoon Italian seasoning
• ¼ teaspoon granulated garlic
• 1 egg, whisked for egg wash

Preparation:

1. Begin by gathering and prepping all of your ingredients (keep your puff pastry cold until ready to roll and fill) according to the ingredient list above to have ready and organized for use.
2. Preheat your oven to 400°, and line two baking sheets with parchment paper.
3. Lay one sheet of cold puff pastry dough on a lightly floured work surface (keep the other puff pastry sheet cold in the fridge), and roll out just a little bit to make it slightly thinner and bigger, about 12 by 10 inches.
4. Spoon half of the pesto sauce (about 2 tablespoons) over the puff pastry sheet, leaving a ½ inch border all around the edges. Brush the border lightly with egg wash.
5. Cut the puff pastry sheet in half, horizontally (lengthwise).
6. Over one half of the puff pastry sheet, sprinkle ¼ cup worth of mozzarella as well as ¼ cup worth of the three cheese blend evenly over top of the pesto, followed by the Italian seasoning and the granulated garlic.
7. Next, lay the other puff pastry half, pesto-side down, over top of the pesto/cheese filling, and gently press the edges together to seal as much as possible. Then, either gently roll or press the sheets together just enough to help things stick together a bit (they won't stick too much, which is OK).
8. Then, vertically cut this half into 12 strips, and place those strips onto one of the prepared baking sheets. Pinch each strip at the top and bottom, and carefully twist it 3 times in the opposite direction to form the “twist” shape (things may be a little delicate), pressing the ends together to seal them a bit.
9. Place the twists into the fridge to chill while you repeat this whole process with the other puff pastry sheet.
10. While the second puff pastry sheet chills, lightly egg wash the first batch of cheese twists and bake them for 16 minutes, or until golden-brown. Allow them to cool on the baking sheet.
11. Then, repeat the process with the remaining batch of cheese twists.
12. Serve festively on a platter or in glass mason jars, at room temp, or cool.

Tips & Tidbits for my cheese twists recipe:

• Keep your puff pastry sheets cold: Whenever working with puff pastry, it's important to keep it cold. This helps the fats in the sheets to melt slowly and create that light, puffed up, crispy texture. If the puff pastry gets too warm and soft while working with it, it will become a little more greasy as it bakes, as the fats will melt faster. You can always chill the puff pastry for a little while (even once cut into strips and twisted) until cold again, before baking.
• Good quality, store-bought pesto sauce: To keep things streamlined and easy, I opt for a good quality, store-bought pesto sauce to spread over the puff pastry sheet. If you have homemade, then that's great, and will certainly be extra tasty, but it's a time saver to use the store-bought. You can even substitute my sun-dried tomato pesto here, as a delicious alternative, if desired.
• Prepare these cheese twists ahead: For convenience, you can easily prep these cheese twists a day or two before you plan on serving them. Just prep them up to the point of making them into twists and placing them onto baking sheets, then wrap tightly with plastic wrap, and place the cheese twists into the fridge. When ready to enjoy, proceed with egg washing them and baking according to instructions.

Craving more tasty appetizers? Check out my recipe for Cranberry Brie Puff Pastry Bites, Prosciutto Wrapped Asparagus in Puff Pastry, Spinach Puff Pastry, Sausage Pinwheels, this French Onion Mushroom Tart, or even my recipe for Baked Brie with Caramelized Onions!