Best Puffy Greek Twists Recipes

Puff Pastry Twists image

Provided by Food Network

Categories dessert

Time 40m

Yield 8 servings

Number Of Ingredients 7

1 sheet frozen puff pastry, thawed
1/2 cup unsalted butter, melted
3/4 cup sugar
2 1/2 teaspoons cinnamon
1 cup milk
8 ounces semisweet or milk chocolate, chopped
1/4 cup smooth peanut butter

Steps:

Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
To serve, place the twists on a tray and serve with the sauce along side for dipping.

Puffy Greek Twists image

Provided by Jane Whittaker

Time 40m

Number Of Ingredients 8

1 pkg pepperidge farm puff pastry- 2 sheets to a box, and the box is 17.3 oz
6 oz spinach and artichoke cream cheese spread
4 Tbsp marinated artichoke hearts, chopped fine
2 Tbsp kalamata olives, chopped fine
2 Tbsp parmesean cheese, freshly grated (don't use in the green can)
1 large egg, beaten
1 Tbsp water
2 tsp sesame seeds

Steps:

1. Thaw the puff pastry to package directions.
2. Pre heat oven to 375°
3. Open up first sheet of puff pastry.
4. Process the artichoke hearts and kalamata olives in a food procesor.
5. Spread half cream cheese over dough and sprinkle half the olive mixture over cream cheese. Sprinkle half of the parmesean cheese over the filled dough.
6. Fold the pastry over, and press to close all around the edges.
7. Cut 18 strips cross wise through the dough.
8. In a bowl wisk the egg and water together, brush over the top of the filled pastry.
9. Sprinkle about 1 teaspoon sesame seeds over the dough.
10. Take the first strip, holding both ends, twist the dough into a twisty shape.
11. Repeat for second puff pastry dough.
12. Place on a baking sheet sprayed lightly with pam. Bake for 20 to 25 minutes , or until golden.
13. These are at their best warm right out of the oven.