Cheese Twists

June 1, 2017



  • 2 sheets (1 box) frozen puff pastry, defrosted overnight in the refrigerator

  • Flour, for dusting

  • 1 egg

  • 1 cup shredded Italian cheese blend

  • 2 teaspoons minced fresh thyme leaves

  • Kosher salt

  • Freshly ground black pepper



Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches.

Beat the egg and brush the surface of the pastry.

Sprinkle each sheet evenly with 1/2 cup of the shredded cheese, 1 tsp. thyme, salt and pepper.


With the rolling pin, lightly press the toppings into the pastry.

Cut each sheet with a pizza wheel into 12 strips, and again to half the strips.

Twist each strip and lay on baking sheets lined with parchment paper or lightly sprayed with Pam.

Bake for 15 minutes, or until lightly browned and puffed.

Cool and serve at room temperature.











Share on Facebook
Share on Twitter
Please reload

July 31, 2019

Please reload

advertise                contact us                 terms of service                submissions                  customer service

© 2017 proFmagazine ALL RIGHTS RESERVED

  • facebook
  • twitter icon
  • instagram
  • pinterest
  • linkedin

follow us