These cheesy puff pastry twists are the appetizer that disappears first at every gathering. Flaky golden pastry, tangy tomato paste, and a generous layer of melted cheese, twisted and baked until crisp. They are as easy as our Puff Pastry Waffles with Cheese and Ham — and just as addictive.
Ingredients
- 1 sheet puff pastry
- 40 g (3 tbsp) tomato paste
- 10 g (1 tbsp) dried oregano
- 150 g (5.3 oz) cheese, grated
- 20 g (1/4 cup) fresh parsley, chopped
- 1 egg, beaten
Instructions
- Spread the tomato paste over the pastry and sprinkle with oregano. Top with grated cheese and parsley.
- Cover with a second sheet of pastry. Cut into equal strips and brush with beaten egg.
- Twist each strip as shown and bake at 190C (375F) for 15-20 minutes until golden.
Tips
- Keep the pastry cold until it goes into the oven — warm pastry will not puff up properly.
- Grate the cheese yourself; pre-shredded cheese contains anti-caking agents that keep it from melting smoothly.
- Press the two pastry sheets together gently so the twists do not separate while they bake.
Nutrition: per 100 g: 223.7 kcal, protein 16.6 g, fat 11.2 g, carbs 13 g
If these are a hit, try our Sausage and Cheese Puff Pastry Pinwheels — another crowd-pleasing finger food built on the same flaky base.