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Parmesan Cheese Twists

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Course: Appetizer, Side Dish
Keyword: bread

Equipment

  • 2 small bowls
  • 1 baking sheet

Ingredients

  • 1/2 of a 17.3 oz package Puff Pastry Sheets thawed
  • 1 egg
  • 1 tbsp water
  • 1/4 cup parmesan cheese grated
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp dried oregano leaves crushed

Instructions

  • Heat the oven to 400 degrees.
  • Beat the 1 egg and 1 tbsp water in a small bowl with a fork or whisk.
  • In a seperate small bowl, stir the 1/4 cup parmesan cheese, 1 tbsp chopped fresh parsley and 1/2 tsp dried oregano leaves.
  • Unfold the 1/2 of a 17.3 oz package Puff Pastry Sheets on a lightly floured surface. Roll the pastry sheet into a 14 x 10-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.
  • 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.
  • 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.

Notes

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 degrees for 15 minutes or until the pastries are golden brown.