These crispy, flaky Puff Pastry Twists are easy to make… and thank goodness, because they will disappear FAST! Make them with either cheese or cinnamon sugar for both a sweet and savoury option. There’s something for everyone here!
Store-bought puff pastry is truly the MVP here. For even thawing, let it thaw in the refrigerator (rather than on the counter), which can cause the pastry to become sticky and difficult to work with if your timing isn’t perfect. I have tried a number of brands of puff pastry and have loved the President’s Choice one the most.
Ways To Use Puff Pastry Dough
From appetizers to desserts and everything in between, puff pastry dough offers up soooo much versatility and flaky goodness! I keep a box in my fridge at all times. Some of my favourite recipes using puff pastry dough are:
- Cherry Pop Tarts – Homemade tarts in a flash? Yes please!
- Apple Galette – Easy as pie! Actually, easier!
- Cranberry Hand Pies – Swap out the pie crust here for puff pastry!
- Asparagus In A Blanket – Such a cute appetizer idea.
How To Make Puff Pastry Twists
These twists are made with puff pastry that is cut into strips and then twisted into “straws.” In the oven, the layers of the puff pastry becomes incredibly crispy. Add some cheese or cinnamon and sugar to those layers, and you’ve got something worth spoiling your dinner over… speaking from experience! Serve the cheese twists on a charcuterie board or with a bowl of classic Tomato Soup or the cinnamon sugar version with a cup of hot tea!
These are a total hit! Plus, the recipe makes plenty and can be easily scaled up depending on your party size.
Puff Pastry Twists
Puff Pastry Twists
These simple twists can be easily made sweet or savoury and make an easy but impressive addition to any holiday entertaining.
Ingredients
- 450 g box puff pastry sheets, thawed (2 sheets)
- 2 cups shredded cheese (sharp cheddar or any other flavourful cheese)
- 1/4 cup cinnamon sugar*
- melted butter
Instructions
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Preheat the oven to 400F and line two baking sheets with parchment paper.
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Roll each sheet of puff pastry out to double the size on a lightly floured surface and brush with melted butter. Sprinkle one with the cheese and the other with the cinnamon sugar.
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Fold each of the sheets of puff pastry in half over itself and roll again with a rolling pin to flatten to around the original size of the sheet (before it was folded over). This will press the filling into the dough.
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Using a pizza cutter or sharp knife, cut each sheet of puff pastry into around 1/2" strips. Holding each strip at the ends, twist around in opposite directions to form your twist or straw. Place on the prepared baking sheets, brush lightly with butter (you can sprinkle a bit more sugar on the cinnamon ones at this point if desired), and bake for 12-15 minutes, or until golden brown. Cool and serve or store at room temperature for up to a week.
Recipe Notes
*mix 1/4 cup of sugar with 1 teaspoon of cinnamon
Step 3, parchment or puff pastry folded in half?
You’re right. puff pastry*!
Where is the coffee? LOL
xx Tori
OH MY GOODNESS SO GOOD! I made your chicken pot pie recipe tonight (half recipe) and made this with the leftover phyllo pastry. I improvised a bit as not puff pastry and they were pretty crumbly but super yummy!
YAY! So happy you loved Kathryn! xo