Cheese Twists



Straws. Sticks. Twists. Call them what you want. The point is they are super tasty. The twisting is a little tricky. I ended up folding the long strips once and then twisting, which made things a lot easier. I cut the strips about an inch thick, but next time I’d go for a half-inch. The puff pastry makes them crisp and light.

You could throw some hot sauce into the egg wash that gets brushed on the puff pastry, an idea from Shutterbean and Joy the Baker. I added a little sriracha, but I was really shy about it. So that flavor didn’t come through.

The herbs and cheeses could probably be switched up for whatever is in the fridge.

Took these to a party. No leftovers!

cheese twists

makes 18 to 24 cheese sticks, depending on how thick you cut them, adapted from Barefoot in Paris

  • 2 sheets (1 box) frozen puff pastry, thawed
  • flour, for dusting
  • 1 extra-large egg
  • 1 tablespoon water
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup finely grated Gruyère cheese
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon chopped rosemary
  • 1 teaspoon kosher salt
  • freshly ground black pepper

Heat oven to 375°F. Roll out each puff pastry sheet on a lightly floured board.

Beat the egg with 1 tablespoon of water, and brush the mix on both sides of the puff pastry sheets. Sprinkle each sheet evenly with the cheeses, herbs, salt and some pepper. Use a rolling pin to lightly press the flavorings into the puff pastry.

Use a pizza cutter to cut each sheet into long strips about a half-inch thick. Twist each strip and lay on baking sheets lined with parchment paper.

Bake for 10 to 15 minutes, or until lightly browned and puffed.

Cool and serve at room temperature.