Reviewed: Oct. 26, 2009

This is a great recipe for using up puff pastry. I add a little salt and up the amount of Parm. I also squirt some cooking spray on the baking sheet so the seasoning doesn't stick to it. This is a tasty little snack. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Dec. 24, 2008

They are good, but don't try to make them a few days ahead of time. Maybe the day before, but after 2 days they just aren't as good as they were that first day.

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Abby

Cooking Level: Expert

Home Town: Kittanning, Pennsylvania, USA

Living In: Killeen, Texas, USA

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Reviewed: Dec. 15, 2008

These were okay. Maybe with a little tweaking they could be a bit better. I will keep searching!

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Karenrf

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Nov. 18, 2008

I used butter instead of the egg white and the flavor was good but the sticks were too flaky for me. It's a good way to use up extra puff pastry dough though.

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Holly

Cooking Level: Expert

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Reviewed: Sep. 14, 2008

These were fabulous... and so easy!! I'll make these again.

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Cait

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 21, 2008

This was okay. Not the greatest recipe.

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ecalderone

Cooking Level: Expert

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Reviewed: Jul. 15, 2008

great recipe,loved it.

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nanouu01

Cooking Level: Expert

Living In: Queens, New York, USA

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Reviewed: Jul. 8, 2008

This is so simple and so delicious! I do use the egg white as it helps the puff pastry to brown. I do bake them just a few minutes longer to make sure the puff pastry is crisp.

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LauraF

Cooking Level: Expert

Home Town: Simi Valley, California, USA

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Reviewed: Jun. 22, 2008

My four year old helps make these and wants to make them for all our events!!

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momof2

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Reviewed: Apr. 7, 2008

Delicious! I modified it using ingredients on hand like parmesan cheese and a spice blend. Didn't use egg as suggested and it still came out great! Crispy, cheesy...perfect for our family gathering. Thank you!

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MrsDiaz

Cooking Level: Beginning

Living In: Eagle Rock, California, USA

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Reviewed: Apr. 1, 2008

These were pretty good, I used freshly grated parmesan cheese. I used the egg white even though a lot of people skipped this step. The egg made the twists stick to the bottom of the pan and took all the topping with it. If you use the egg I recommend greasing your pan.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 22, 2008

These were good. I ended up baking them about 5 minutes loner than suggested. Used a lot of black pepper & paprika. A great way to use leftover puff pastry. Thanks for the recipe.

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Nov. 29, 2007

easy and so simple. brilliant!!!

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SHANE

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Reviewed: Apr. 18, 2007

So easy, so great........

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Chillin & Grillin

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Avon, Indiana, USA

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Reviewed: Feb. 19, 2007

Very tasty and easy to make. Thanks for the recipe.

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yana

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Reviewed: Feb. 4, 2007

I left about 4 sheets together, brushed both sided with melted butter, cut into strips, rolled in the Parmesan mixture and twisted each strip. Came out beautiful and was great served with my gumbo.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Dec. 16, 2006

These stuck to the tray horribly. While the taste was very good, I was disappointed that they weren't crisper. Perhaps I should have baked them longer, but the cheese was starting to get brown and I was afraid they would get that burnt cheese taste if I baked them longer. Possibly omitting the egg white as others have suggested would eliminate the sticking. Not sure if I would try it again, though.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Dec. 11, 2006

This is the first time I've ever worked with puff pastry. While I'm at a loss for words as to why I didn't care for the pastry, I *can* express that we all really liked the flavor of the cheese etc. I've already done the same thing with some biscuits I made. Delicious!

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Brandy Lee

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2006

Fantastic! I always have leftover puff pastry from when I make Chicken Pot Pie for my boyfriend and I - this is a super easy and tasty way to whip up a very addicting snack.

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jessi

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 19, 2006

This was prepared by my 15 year old daughter. They turned out terrific. I had never worked with puff pastry myself and thought she might run into problems, but it was a really easy recipe. They came out light, fluffy & delicious. After trying a few of them, the whole family requested she make them again soon!

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MODEW

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Crispy Cheese Twists

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