These Puff Pastry Parmesan Twists are an easy three-ingredient cheese straw made with store-bought puff pastry, grated parmesan, and a few simple seasonings.
What you’ll love about this recipe:
- QUICK – These puff pastry cheese twists are easy and bake in under 30 minutes.
- CUSTOMIZABLE – Use your favorite grated cheeses and herbs. Parmesan and herbs de Provence are a classic pair.
- TASTY – Serve on a charcuterie board, appetizer tray, or enjoy on their own.
If you’ve never made cheese straws with puff pastry, you’re in for a treat. These crisp, buttery twists are an approachable snack or appetizer that’s hard not to love.
Ingredients
- Puff pastry (thawed)
- Sea salt
- Grated Parmesan cheese
- Herbs de Provence
- Egg
Top the pastry with any cheese and seasoning combo you like. Parmesan and herbs de Provence are my go-to, but feel free to experiment.
Puff Pastry Cheese Twist Flavor Combos
Choose any hard grated cheese and a complementary seasoning. Mix cheeses for more depth.
- Parmesan & Herbs de Provence
- Gruyere & Minced Thyme
- Pecorino Romano & Cayenne Pepper
- Aged Cheddar & Paprika
These savory puff pastry twists are simple to make and the steps remain the same regardless of toppings. If you’re new to puff pastry, don’t worry — this recipe is forgiving.
How to Make Puff Pastry Cheese Twists
STEP 1: Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, unfold the thawed puff pastry sheet and roll it to about 1/8″ thickness. The exact size doesn’t need to be perfect — the goal is a thin, even rectangle.
STEP 2: Brush the rolled pastry with an egg wash (one lightly beaten egg mixed with 1–2 tablespoons water). The wash gives a golden finish and helps the toppings adhere.
STEP 3: Sprinkle grated cheese and your chosen seasonings evenly over the pastry. I use grated parmesan and herbs de Provence. Gently roll a rolling pin over the toppings to press them into the dough so they won’t fall off while baking.
Herbs de Provence is a fragrant mix typically containing savory, marjoram, rosemary, thyme, and oregano.
STEP 4: Use a pizza cutter or a sharp knife to cut the pastry into long, thin strips about 1/2″ wide. Length is flexible—make them shorter if you plan to serve with dips so they don’t break easily.
STEP 5: Hold each strip by the ends, twist it into shape, and lay it on the parchment-lined sheet. Brush once more with egg wash, sprinkle a little sea salt, and bake at 375°F for 12–15 minutes, or until lightly golden and puffed.
Enjoy them warm or at room temperature for maximum crispness. They will soften after a couple of hours, so plan to serve soon after baking.
These crispy, buttery twists are perfect for happy hours, cocktail parties, or as a substitute for breadsticks alongside lasagna or spaghetti. Keep extra puff pastry in the freezer so you can make them anytime.
If you want more appetizer ideas, try other simple snacks and dips to pair with these twists.
Puff Pastry Parmesan Twists
Ingredients
- 1 sheet puff pastry (thawed)
- 1 egg
- 1 tablespoon water
- 1/2 cup grated Parmesan cheese
- 1 1/2 tablespoons herbs de Provence
- 1 teaspoon sea salt
Instructions
- Heat oven to 375°F. Line a baking sheet with parchment paper.
- On a lightly floured surface, unfold the thawed puff pastry and roll to 1/8″ thickness.
- Brush pastry with egg wash (one beaten egg + 1 tablespoon water).
- Sprinkle grated Parmesan and herbs de Provence over the pastry.
- Gently roll a rolling pin over the toppings to press them into the dough.
- Cut the pastry into 8–10 strips (about 1/2″ wide). Hold the ends and twist each strip.
- Brush with egg wash again, sprinkle with sea salt, and bake 12–15 minutes until lightly golden.
Notes
To make ahead: Arrange unbaked twists on a baking sheet and freeze. Once frozen, store them in an airtight container for up to 1 month. Bake from frozen when ready.
Carbohydrates: 15 g
Protein: 5 g
Fat: 14 g