Crispy Cheese Twists Recipe -
Crispy Cheese Twists Recipe

Crispy Cheese Twists

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"These are great as an appetizer or served alongside a meal!"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Combine parmesan cheese, pepper and garlic powder. Unfold pastry sheets onto cutting board. Brush lightly with egg white; sprinkle each sheet with 1/4 of the cheese mixture. Lightly press into pastry, turn over; repeat. Cut each sheet into 12 (1-inch) strips; twist.
  2. Place on ungreased cookie sheet and bake in 350 degrees F (175 degrees C) oven for 15 minutes or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2006

Wonderful Stephanie! After assembling these you'd have to wonder why anyone would even want to make cheese twists from scratch! So easy, not to mention delicious. I also used asiago with this recipe and they were amazing. By the way, I didn't even bother with the egg white. Worked well. Thanks so much; our friends loved them!!

Most Helpful Critical Review
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.

May 10, 2005

Frozen puff pastry is so great! This recipe is simple, and you can change the seasonings to anything that appeals to you that will stick to the dough! You can even make them sweet with cinnamon and sugar.

Feb 04, 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.

Apr 01, 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.

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.

Dec 23, 2003

This is a big hit every time I make it and no one knows how easy and fast it really is!

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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  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 79 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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