CHEESE PASTRY TWISTS
For Easy Entertaining
Part Of The “Ways To Use Shop Bought Puff Pastry Series”
Here’s my quick & simple recipe for making Cheese Pastry Twists, using shop-bought puff pastry. A perfect, quick bake, great for entertaining & sure to please your guests.
WHY USE MY RECIPE? 1. Quick 2. Easy 3. Looks Good 4. Tastes Good 5. No Special Ingredients or Equipment 6. Easily Adjusted 7. Inexpensive
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Many reasons for making these Cheese Pastry Twists, that are ideal for any time you are entertaining, making for special occasions such as Christmas or as an appetizer for a Valentine’s meal.
1. Quick To Make
These Cheese Pastry Twists are the easiest thing to make. No baking skills required at all. No need to spend most of the day making puff pastry, use shop bought.
The process of making the twists too only takes about 10 minutes, before popping them in the oven for the magic to happen. The whole process from starting till ready to eat is only about 30 minutes.
2. Easy To Make
The whole process of making these cheese pastry twists, is so simple even kids could make them. With only about 15 minutes hands on time, of rolling, filling, cutting and twisting. No prior baking knowledge or skills required.
3. Looks Good
These deceivingly simple to make cheese pastry twists, look not only tasty but you might fool some people into thinking you bought them. Or they might think you spent hours making them – that’s our little secret!
4. Tastes Good
The combination of buttery puff pastry and a strong cheddar cheese, pair perfectly. Add seeds of choice as a topping and enhance the flavour even more.
5. No Special Ingredients or Equipment
No special equipment or ingredients are required to make these pastry appetizers. If you don’t have a rolling pin, a large glass bottle will even do. Ingredients easily sourced and you don’t need to top with seeds either.
6. Easily Adjusted
Make with or without seeds, use a different cheese (but be sure to see notes on that) or make different sizes/shapes.
I find (at least in the UK), for it to often work out cheaper to buy puff pastry than make your own (but then the cost of butter has more than doubled in the last few years). You can of course buy shop bought pastry twists, but unless you buy from the more expensive supermarket range, you won’t get near the same quality or taste of pastry.
A Note On The Ingredients
These cheese pastry twists can be made from 3 or 4 ingredients – puff pastry, cheese, egg and seeds (optional).
I use very little processed foods or ingredients, but puff pastry is one thing I do often have in my freezer. Go for the frozen kind as it has even less additives and preservatives in it. It takes time to master making puff pastry, as well as the time needed to make the hundreds of layers, so shop bought is ok!
Choice Of Cheese
I make these pastries with Scottish extra mature cheddar cheese as I love the depth of flavour it has and works so well in baked goods. The equivalent in the states is Extra/Sharp Cheddar. You could also use a hard cheese like Mozzarella or a mixture of both – that would be nice.
Egg Wash & Toppings
A whisked egg is brushed onto the cheese pastry twists to give them a deep golden colour once baked, and it also helps keep the seeds in place. I use sesame seeds and a mixture of sesame & Nigella seeds on others and some without any seeds for my youngest son. If not using seeds, be sure to still apply the egg wash. Egg wash, for bread & pastry, is not only great for colour, but provides flavour too.
Recipe Process Overview
These pastries are simply made by filling half of the puff pastry sheet with cheese, folding over & rolling out a bit more. You are then cutting strips that you apply egg wash and seeds to, before twisting and finally baking.
Could not be easier to make these cheese pastry twists!
Click for more pastry recipes.
View more Christmas & New Year recipes.
Also, check out the Kids Baking page for more easy pastry ideas.
Or read my How To Increase A Recipe For A Bigger Tin article, for your holiday baking & entertaining.
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CHEESE PASTRY TWISTS
- Baking/parchment paper
- Rolling Pin (or large glass bottle)
- Chopping Board (optional)
- Pastry Brush (I use artist style brushes)
- 2 Baking Trays/Sheets
- 375 grams Puff Pastry (13¼ oz, preferably ready-rolled & frozen kind)
- 80 grams Extra/Mature Cheese, grated (2 ¾oz, ¾ Cup Extra/Sharp Cheddar, shredded)
- 1 Egg (small – medium) (Medium – Large US size)
- Sesame Seeds, Nigella Seeds. (optional)
Prepare Oven & Baking Sheets/Trays
- Begin by putting your oven on to pre-heat to: 180°c/160°c Fan Oven/350°c/Gas Mark 4.
- Prepare your baking sheets/trays by lining with baking/parchment paper, and grease in position if they don't have a lip around them.
Prepare Cheese Pastry Twists
- Break the egg in to a small bowl and add a splash of milk before whisking together. (You can use oil if you don't have milk).
- If your frozen puff pastry came in a block, not ready-rolled, roll out to a rectangle about – 26cm x 38 cm (10 inches x 15 inches), between 2 sheets of baking/parchment paper. If ready-rolled, open out and leave on the paper it comes with. See Photo 1 above.
- Next sprinkle the grated/shredded cheese on one half of the pastry. See Photo 2 above.
- Fold the pastry on top of the cheese side, fold over the ends and squeeze the ends together. Then roll out to a rectangle a little smaller than before – 21 x 33cm (8¼ x 12½"). See Photo 3 above.
- Cut the pastry block in half and then cut 8 strips in both halves. I like them to be the same size so marked off where to cut, so they would be even but this is not essential. The strips of pastry were about 2½ x 16½cm (1 x 6¼") in size. This will made 16 strips. See Photo 4 above.
- Take one strip of pastry and brush whisked egg on top, before sprinkling on sesame seeds and pressing in place. You can omit the seeds if you like, but still add the egg wash for colour and flavour. Lift the pastry over and repeat on the other side. See Photo 5 above.
- Place on top of the prepared baking sheet/tray and use two hands to twist the pastry. Repeat with the rest of the pastries, leaving a little space in-between each. See Photo 6 above & 7 below.
Bake The Pastries
- Place the prepared cheese pastry twist in the oven to bake for about 13-15 minutes till golden and crispy. Let them develop a good colour to them – this translates as flavour and also ensures no soggy bottoms! (If your oven has not come to temperature yet, place the prepared pasties in the fridge until ready and this will help reduce the amount of cheese escaping when baking).
- Once ready, leave on the baking sheet/tray for 5 minues, before transferring paper and all to a cooling rack to cool completely.
Storage & Uses
- Eat once ready, or store in an airtight container – I prefer cake tins. Stored properly, they can last a few days. Left out, they will soften.
- You can also freeze the uncooked pastry twists – quick freeze on a tray that will fit your freezer and then transfer to a tub, with the pastries layered and separated by baking/parchment paper. Let defrost at room temperature and bake once thawed but still a little cold. Bake as normal.
- These are great as they are, or used to dip into hummus or any of your other favourite dips.
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DIFFICULTY LEVEL: super easy, beginner
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