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

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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

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

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(51)

Most helpful critical review

Rating: 3 stars
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
(37)
76 Ratings
  • 5 star values: 33
  • 4 star values: 29
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
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
(51)
Rating: 5 stars
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
(51)
Rating: 4 stars
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
(50)
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Rating: 4 stars
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
(45)
Rating: 3 stars
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
(37)
Rating: 4 stars
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
(34)
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Rating: 4 stars
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
(31)
Rating: 5 stars
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
(29)
Rating: 5 stars
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
(27)
Rating: 3 stars
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
(26)