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Pastry Twists

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These pastry twists are easy to make- simply roll out some prepared puff pastry, top with a delicious cheese mixture, twist and bake!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 10 minutes
  • Cool: 10 minutes
  • Serves: 28
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4 14

Recipe

Ingredients

  • 1 egg

  • 1 tbsp. water

  • 2 tablespoons all purpose flour

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1/4 cup grated Parmesan cheese

  • 1 tbsp. chopped fresh parsley

  • 1/2 tsp. dried oregano leaves, crushed

Directions

  1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.  Lightly grease a baking sheet.

  2. Stir the cheese, parsley and oregano in a small bowl.

  3. Sprinkle the work surface with the flour. Unfold the pastry on the work surface. Roll the pastry into a 14 x 10-inch rectangle. Cut the rectangle in half lengthwise. Brush the halves with the egg mixture. Top 1 half with cheese mixture. Place the remaining half over the cheese mixture, egg-side down. Roll gently with a rolling pin to seal.

  4. Cut the pastry crosswise into 28 (1/2-inch) strips. Twist the strips and place them 2 inches apart on the baking sheet, pressing down the ends. Brush the pastries with the egg mixture.

  5. Bake for 10 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.

If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.

Helpful Puff Pastry tools: Rolling pin, pastry board, sharp knife and/or pizza wheel to cut dough, pastry brush, baking sheets or parchment paper.

For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking.

Comments & Ideas

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Additional comments & ratings
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Submitted by:
Erin C.
Date: 12/24/2005

5 star rating

"I use the Parmesan Cheese version, sometimes with a pinch of cayenne instead of herbs. These are always a huge hit."

Submitted by:
Megan R.
Date: 11/22/2006

5 star rating

"I LOVE the Cimmamon-Sugar one. It was the best. Everyone in my family LOVED it ;-] I will defnitely make it again!!!!!!"

Submitted by:
Miriam B.
Date: 9/3/2010

5 star rating

"Everybody loved it! I made the cinnamon-sugar ones. I cut the strips a little wider and when they were done, drizzled some icing on top for extra sweetness. Delicious!:D"

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