Crispy Parmesan Cheese Twists

The inspiration for this cheese twists recipe comes from my time at a private boarding school in South Africa, where “domestic science” taught cooking and sewing. Those lessons have stayed with me, and this simple, satisfying snack is one of the results. Using ready-made puff pastry makes these twists quick to prepare while still delivering a homemade taste.

Tips

Choose a sharp, flavorful cheese that melts well. Extra-sharp cheddar, mature gouda, or similar cheeses work best because they provide bold flavor and good melting properties. When experimenting with add-ins, avoid anything that releases excess moisture during baking; wet ingredients such as raw spinach can make the pastry soggy. Instead, try crisp bacon bits, dried or wilted and well-drained greens, or dried herbs and spices. Keep additions light so the pastry bakes evenly and stays crisp.

Puff pastry handles best when it and your work surface are cold and well-floured. Store-bought puff pastry often contains fats other than butter; these can soften faster at room temperature, so chill the sheets before working if needed.

A thin layer of good Dijon mustard under the cheese lifts and brightens the overall flavor—don’t skip it. Use about 1–2 tablespoons depending on the size of your pastry sheets, spreading evenly with a spatula or knife.

Layer the pastry and cheese carefully. Use half the grated cheese on the first layer and spread it right to the edges of the pastry so the flavor is consistent throughout. Place the second sheet on top, aligning the edges, and sprinkle the remaining cheese on top.

To press the layers together and embed the cheese, roll the stacked sheets gently with a rolling pin until the pastry is slightly thinner and the cheese is compacted. If you have pastry guides or measuring sticks, place them at the edges while rolling to keep a uniform thickness. Aim for about 3/8″ (just over 1 cm) after compressing; this yields a crisp finished texture.

Brushing the top of the rolled pastry with egg wash before cutting is much easier and cleaner than trying to brush individual strips after they’re cut. Prepare the egg wash by whisking one egg with a tablespoon of water. Lightly brush the surface so the twists turn golden and glossy when baked.

When cutting, a pizza cutter usually gives the cleanest result without dragging the pastry. If you don’t have one, use a long, non-serrated chef’s knife and press straight down to separate the strips. Cut into approximately 1/2″ (1.25 cm) strips. Twist each strip a few times and gently pull it to lengthen slightly; aim for finished twists about 1/2–3/4″ (1.25–2 cm) thick. If they’re too thick they won’t crisp as well, though the flavor will still be delicious.

For best results, place twists on a baking sheet or foil rather than a silicone mat; a metal tray heats up faster and helps crisp the bottoms. Space the twists so hot air circulates and they brown evenly. Bake in a preheated oven until golden brown and crisp—typically 12–15 minutes at 350°F (175°C).

Let the twists cool briefly on a rack or tray so the cheese sets slightly, then serve warm. These make a great appetizer, party snack, or accompaniment to soups and salads.