Parmesan Cheese Twists


Twisted puff pastry strips laced with Parmesan cheese and herbs make easy and elegant appetizers...they can also be served with your main course. You can make them ahead and freeze...they go directly from the freezer to the oven.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 10 minutes
  • Cool: 10 minutes
  • Serves: 28
1 star 2 star 3 star 4 star 5 star
4 113



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

  • 1 egg

  • 1 tbsp. water

  • 1/4 cup grated Parmesan cheese

  • 1 tbsp. chopped fresh parsley

  • 1/2 tsp. dried oregano leaves, crushed


  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.  Stir the cheese, parsley and oregano in a small bowl.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14x10-inch rectangle. Cut in half lengthwise.  Brush the halves with the egg mixture.  Top 1 half with the cheese mixture.  Place the remaining half over the filling, egg-side down.  Roll gently with a rolling pin to seal.

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

  4. Bake for 10 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

  5. Tip: To make ahead, place the unbaked twists onto a baking sheet and brush with the egg mixture. Cover and freeze until firm. Remove the frozen strips from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month.  Bake the frozen pastries on a baking sheet at 400°F. for 15 minutes or until the pastries are golden brown.

Watch a how-to demonstration of this recipe technique.


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


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.


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Submitted by:
Laurie W.
Date: 6/4/2006

4 star rating

"I don't use the parsley or oregano. Instead I use garlic and onion seasonongs. My 6 year old and very picky hubby love these!"

Submitted by:
Sylvia C.
Date: 10/4/2006

4 star rating

"So tasty! Can use a variety of different "seasonings", even cinnamon-sugar for dessert sticks. Ever tried them sweetened with a touch of honey and egg mixture, bake, then when cool drizzle with chocolate, let set. Great presentation atop plain ole' ice-cream. Or just with coffee."

Submitted by:
Beth M.
Date: 2/15/2007

4 star rating

"My family loved these easy to make twists. I will be making this again, as well as some of the other recipes!"

Submitted by:
Gloria B.
Date: 12/14/2007

4 star rating

"I rated it 5 stars. I made it today and put it in my freezer for Xmas. I put the parsley, fresh parmesan cheese and two cloves of garlic in the food processor. The garlic added a little zing."

Submitted by:
Lauren D.
Date: 5/31/2010

4 star rating

"It's very easy to make, an excellent addition to a basic dinner of spaghetti and sauce."

Submitted by:
Mark B.
Date: 7/30/2010

4 star rating

"I used oregano, rosemary, thyme and parsley from my garden and added a little garlic powder as well. These were fantastic."

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