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Crispy Cheese Twists

Crispy Cheese Twists

Name: Crispy Cheese Twists
Yield: 2 dozen
Ingredients: ½ cup Parmesan cheese; ¾ teaspoon ground black pepper; ½ teaspoon garlic powder; 1 (17.5 ounce) package frozen puff pastry, thawed; 1 egg white

Rating: 4.16 stars

76 Ratings
52 Reviews
15 Photos

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

By Stephanie Watts

Recipe Summary

Servings:

Yield:

2 dozen

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

½ cup Parmesan cheese
¾ teaspoon ground black pepper
½ teaspoon garlic powder
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg white

Directions

Step 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.

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Step 2

Place on ungreased cookie sheet and bake in 350 degrees F (175 degrees C) oven for 15 minutes or until golden brown.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:

120.7 calories; 2.3 g protein; 9.4 g carbohydrates; 1.5 mg cholesterol; 78.7 mg sodium. Full Nutrition

Reviews (52)

Most helpful positive review

LINDA MCLEAN

01/30/2006

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!! Read More

Helpful

(51)

Most helpful critical review

Abby Major

12/24/2008

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. Read More

Helpful

(37)

76 Ratings

5 star values: 33
4 star values: 29
3 star values: 9
2 star values: 3
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

LINDA MCLEAN

01/30/2006

Helpful

(51)

LINDA MCLEAN

01/30/2006

Helpful

(51)

chellebelle

05/10/2005

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. Read More

Helpful

(50)

Wilemon

02/04/2007

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. Read More

Helpful

(45)

Abby Major

12/24/2008

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. Read More

Helpful

(37)

FoodFan

04/01/2008

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. Read More

Helpful

(34)

SunnyByrd

02/23/2008

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. Read More

Helpful

(31)

JOTAUSSIG

12/23/2003

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

Helpful

(29)

JellyBean

06/11/2006

Absolutely awesome! I too skipped the egg and they turned out just dandy. As a busy Mom & Student it's hard to come across delicious recipes that are this simple to prepare. Thanks for sharing! Read More

Helpful

(27)

Mallinda

12/16/2006

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. Read More

Helpful

(26)

More Reviews

Reviews for: Photos of Crispy Cheese Twists

1 of 52

All Reviews

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.

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.

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.

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

Absolutely awesome! I too skipped the egg and they turned out just dandy. As a busy Mom & Student it's hard to come across delicious recipes that are this simple to prepare. Thanks for sharing!