Flaky Cheese Twists

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Hands-on time:
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Yield: 34 cheese straws

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These tender, assertively cheesy pastries are absolutely addictive. Read our blog about these twists, with additional photos, at Flourish.

Flaky Cheese Twists

star rating (18) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 34 cheese straws
Published: 01/01/2010



  • one generous pound (about 18 ounces) puff pastry*, chilled and ready to roll
  • 3/4 cup freshly grated Parmesan cheese
  • 1 teaspoon paprika, optional, for color
  • 1/8 teaspoon cayenne pepper, optional
  • 1 large egg beaten with 1 tablespoon water, for glaze
  • *Our Fast and Easy Puff Pastry recipe is exactly as advertised: fast, and easy. Give it a try!

Tips from our bakers

  • Want to make, shape, freeze, then bake these cheese twists on demand? It's easy. Prepare twists right up to the point of baking: shape, place close together on a lightly greased or parchment-lined baking sheet, and brush with egg wash. Cover the baking sheet with plastic wrap, and freeze twists till solid; this will take about 90 minutes. When frozen, remove twists from the baking sheet, and wrap well in plastic. When you're ready to serve, there's no need to thaw first. Simply remove twists from the freezer, place on a baking sheet, and bake in a preheated 400°F oven for 15 to 17 minutes, until golden brown.


see this recipe's blog »

1) Preheat the oven to 400°F. Ready a baking sheet by lining with parchment, if you have it; otherwise, just get out a baking sheet, no need to grease it.

2) Place the pastry on a well-floured work surface, and roll it into a 12" x 24" rectangle, about 1/8" thick.

3) Brush some of the beaten egg/water over the dough, saving the remainder for later.

4) If you're using the paprika and/or cayenne, mix with the grated cheese. Sprinkle the cheese over half the pastry (12" x 12" piece of pastry).

5) Fold the dough without filling atop the piece with filling, to make a 12" square.

6) Gently roll till the two halves stick together; you'll now have a rectangle about 12" x 13".

7) Cut the rectangle in half lengthwise to make two rectangles, each 6" x 13".

8) Cut each rectangle crosswise into 3/4"-wide strips; you'll cut about 17 strips from each piece of dough, about 34 strips total.

9) Pick up a dough strip and twist each end in opposite directions until the dough is a spiraled cylinder. Place it on the prepared baking sheet. Repeat with the remaining dough strips, leaving about 3/4" between them.

10) Brush with the remaining egg wash. Sprinkle very lightly with salt, if desired.

11) Bake the twists for 12 to 15 minutes, until they're golden brown. Remove them from the oven, and cool slightly on a rack before serving.

Yield: about 34 cheese straws.


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  • star rating 01/11/2015
  • Tegan from Alpharetta, GA
  • These are delicious! I made these with a combination of gruyere and fontina since I already had them on hand from another recipe. If anything I think they could stand to have just a bit more of a kick, I'll add a bit more cayenne next time, but that's definitely a personal preference. My husband and I couldn't stop going back for "just one more".
  • star rating 06/23/2013
  • Natalie from Ohio
  • I used store bought puff pastry sheets, so I can't rate the dough part of this recipe. As far as the final product, I wish they tasted more cheesy. Otherwise, they were light and airy with pleasant taste. But, by no means there was a "wow" factor for me.
  • star rating 01/07/2013
  • Chris Mc from IA
  • Tasted like pie crust. Will use traditional puff paste next time : (
  • star rating 01/06/2013
  • knemeyer from KAF Community
  • Great recipe. The only issue I had was when I was sprinkling them with salt before baking. You can't see the salt on them so you might tend to sprinkle too much so adding the words lightly sprinkle with salt would help. I used sea salt with is lighter in flavor so I think that saved me. I did have to add more sour cream to the dough, it was just too dry and crumbly. They are so easy and make you look like a pro!
  • star rating 01/04/2013
  • vnielson14 from KAF Community
  • Super yummy. And the puff pastry recipe is amazing! My kids, who are probably some of the pickiest on the planet, liked these twists. I baked half of the recipe and froze the other half for later.
  • star rating 01/01/2013
  • cheryld from KAF Community
  • Nice and flaky, just like a really good pie crust. This recipe reminds me a bit of the twisty cinnamon snacks my mom used to make with pie crust scraps. I would probably kick up the cheese, cayenne and the salt just a bit next time. I made these after work yesterday to bring to a New Years Eve party--so easy and so good! I have yet to try to a KAF recipe that earns less than five stars. You all are the best!
  • star rating 12/26/2012
  • Erin from PA
  • So delicious and wonderful! I liked the fact that I could make these a day or so ahead of my Christmas gathering and just pull them out of the freezer and bake them off when I was ready! It made entertaining just a bit easier. I will definitely make these again.
  • star rating 11/25/2012
  • brenda-from-the-cape from KAF Community
  • These were so good, friends have already asked when I am going to make them again. And I also wanted to say thanks for the Fast and Easy Puff Pastry recipe. Plan to keep a batch in the freezer from now on.
  • star rating 08/09/2012
  • pcole6 from KAF Community
  • Makes delicious, melt in your mouth pastries! I used the fast and easy puff pastry recipe as written. Then I made the following changes to the recipe: I sprinkled the work surface with sugar instead of flour. I did still use the egg wash. Then instead of using cheese, I spread the dough with about 1/2 of a can of KAF's Almond Smear. I followed the rest of the directions as written for cutting and twisting the dough. After using the egg wash again on the twists, I added a sprinkling of white crystal sugar (large crystals that don't melt). The "cookies" were buttery, flaky, and crunchy from the bit of sugar - but not too sweet. SOOOOO GOOD!
  • star rating 04/09/2012
  • lisagail1070 from KAF Community
  • I think I want to try these with the new pizza dough flavor powder I got in my last order. Would it be better to add it with the cheese as you are making these, or add to the puff pastry itself?
    I would add the flavor to the cheeses or sprinkles directly into the dough and then add the cheese. betsy@kaf
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