Best Puff Pastry Cheese Twists Recipes

Puff Pastry Cheese Twists image

Provided by Food Network

Time 55m

Yield about 30 twists

Number Of Ingredients 9

1 sheet frozen puff pastry, 1/2 (17.3-ounce) package
1/3 cup grated Parmesan
2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon cayenne
1 large egg
All-purpose flour, for dusting

Steps:

Preheat oven to 400 degrees F.
Line 3 large baking sheets with parchment paper. Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes. While the pastry is thawing, combine cheese, olive oil, garlic, oregano, salt and cayenne in a small mixing bowl. Stir well to combine. In a clean small mixing bowl, beat the egg with a fork. On a lightly floured surface, gently unfold the pastry.
Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle. Brush the top of the pastry with a beaten egg. Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles. Spread the herb-cheese mixture with the back of a spoon evenly across 1 rectangle. Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal. With a large knife cut crosswise into strips, about 1/3-inch wide each. (Alternately, you can use a pizza wheel to cut the strips.) One at a time, grab the ends of each strip and twist in opposite directions to form a spiral. Transfer to the prepared baking sheets. Bake until light golden brown, about 10 minutes. Remove from the oven and let cool on baking sheets until cool enough to handle. Serve either warm or at room temperature.

Halloumi Cheese Puff Pastry Twists image

Provided by Heather Thomas

Time 27m

Yield Makes about 40 twists

Number Of Ingredients 7

425g (14oz) pack ready-rolled puff pastry sheets (2 sheets)
Flour, for dusting
125g (4 1/2oz / 1 cup) grated halloumi
100g (4oz / 1 cup) grated Pecorino or Parmesan
A small bunch of chives, snipped
1 medium free-range egg, beaten
Sea salt and freshly ground black pepper

Steps:

Preheat the oven to 200°C (180°C fan)/400°F/gas 6.
Line two baking trays (cookie sheets) with baking parchment.
Unroll one of the pastry sheets onto a lightly floured surface. Scatter nearly half of the grated cheeses over it. Sprinkle with the chives and season with a little salt and pepper.
Fold the pastry in half to cover the cheesy filling and roll out to the original size. Cut into strips 1cm (1/2 inch) wide and brush lightly with beaten egg. Twist them three or four times. Repeat with the remaining sheet of pastry.
Arrange the pastry twists on the baking trays and sprinkle with the remaining cheese. Bake in the oven for about 12 minutes until puffed up and golden brown.
Leave to cool completely before eating. You can store them in an airtight container for 48 hours.