Cheesy Puff Pastry Twists

The appetizer that everyone asks for. They’re quick, easy, and everyone loves these sweet and cheesy twists. These are just as great for holidays as they will be for the upcoming big gameday.

Ingredients

Ingredients
Servings:
g
Brown Sugar
tbsp
Fresh Rosemary
sheets
Puff Pastry
Egg
tbsp
Ice Water
g
Cheddar Cheese
tbsp
Cayenne Pepper
tbsp
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat oven to 180 ºC and line 2 baking sheets with parchment paper. Lightly rub each sheet with olive oil.
  2. Wash the rosemary, shake dry, pluck the leaves from the stems and roughly chop them. In a shallow bowl, combine the brown sugar, rosemary, and a pinch of salt and pepper.
  3. In a small bowl, whisk the egg with the ice water. Place both sheets of pastry on a lightly floured counter. Brush the surface of each with a beaten egg. Evenly sprinkle about half of cheese over each sheet, then sprinkle with cayenne.
  4. Dust a rolling pin lightly with flour and roll the rolling pin over the cheese, gently pressing the cheese into the pastry. Fold the pastry in half, then cut each into 12 (2 cm) wide strips. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese. It’s ok if some of the cheese falls out.
  5. Dredge the twist through the brown sugar mix, tossing to coat, placing the twist on the prepared baking sheet as you go.
  6. Bake 40-50 minutes, rotating the pans halfway through. Serve warm or at room temperature.

Preparing In The Kitchen
  1. Preheat oven to 180 ºC and line 2 baking sheets with parchment paper. Lightly rub each sheet with olive oil.
  2. Wash the rosemary, shake dry, pluck the leaves from the stems and roughly chop them. In a shallow bowl, combine the brown sugar, rosemary, and a pinch of salt and pepper.
  3. In a small bowl, whisk the egg with the ice water. Place both sheets of pastry on a lightly floured counter. Brush the surface of each with a beaten egg. Evenly sprinkle about half of cheese over each sheet, then sprinkle with cayenne.
  4. Dust a rolling pin lightly with flour and roll the rolling pin over the cheese, gently pressing the cheese into the pastry. Fold the pastry in half, then cut each into 12 (2 cm) wide strips. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese. It’s ok if some of the cheese falls out.
  5. Dredge the twist through the brown sugar mix, tossing to coat, placing the twist on the prepared baking sheet as you go.
  6. Bake 40-50 minutes, rotating the pans halfway through. Serve warm or at room temperature.

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