Recipe

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These baked cheese twists are made with flaky puff pastry folded and twisted with cheese and baked to perfection!

These simple, baked cheese twists are the perfect companion to soups, stews, salads, and more!

Puff Pastry Cheese Twists

I always keep puff pastry in the freezer to make quiches or my daughter’s favorite dessert: churro ice cream cups! Puff pastry is super versatile, but if you ask me, there is nothing like using it to make these flaky baked cheese twists.

They make a delicious swap for regular breadsticks and are perfect to serve with a warm bowl of soup, paired with some protein and fresh veggies, or packed in the lunchbox as a heal t hy snack.

Since I know cheese twists disappear fast from the table, I make them in bulk and store them unbaked in the freezer for times when my family craves cheesy goodness.

Ingredients

You’ll find the measurements in the printable recipe card, but first, take a look at the simple ingredient list and all the details you need to know:

Frozen puff pastry: makes these twists soft and flaky.
Egg: help cheese stick to the puff pastry.
Shredded cheese blend: I like Parmesan, Romano, and Asiago; you can use your favorite!
Shredded mozzarella cheese: we want these twists to be super cheesy!
All-purpose flour: to keep the dough from sticking to the surface.

How to Make Cheese Twists

Working with puff pastry may sound intimidating, but once you see how easy it is to make these cheese twists, you’ll make them all the time! Check out the steps:

Prep
You need to thaw the puff pastry at room temperature before using it. Then, preheat the oven and line a baking sheet with parchment paper.
Combine
In a bowl, whisk an egg with water. In another bowl, combine the cheeses.
First cheese layer
Flour the work surface and unfold the thawed puff pastry sheet. Use a pastry brush to brush some of the egg mixture over the dough. Then, sprinkle half of the cheese mixture over half of the egg-brushed dough.
Second cheese layer
Fold the uncovered dough over the cheese and press gently to seal. Again, brush the top with the egg mixture, sprinkle with half of the remaining cheese, and press gently to help stick.
Third cheese layer
Turn the dough over and repeat: egg mixture and shredded cheese.
Twist!
Cut the pastry into 6 or 12 strips. Hold strips by each end and turn until each strip turns into a nice cheese twist straw
Bake
Bake the cheese straws until golden brown, about 10 minutes.

Watch how easy these cheese twists are to make in the video below:

Tips and Tricks

Check out these tips and tricks to make this recipe even easier and enjoy delicious cheese twists:

Flour the surface
Sprinkling some flour on the counter keeps the puff pastry from sticking to the surface.

Fix cracked puff pastry
If your puff pastry has been in the freezer for a long time, it may have some cracks when you thaw it. If that happens, you can fix it easily by moistening your fingers with water and pressing down the cracks to reconstitute the dough.

Use a pastry brush
It’s the easier way to brush the egg mixture over the dough!

Remember to press
Every time you add a layer of cheese, press it down with your fingers so it sticks better to the puff pastry.

Freezing & Thawing

To freeze your cheese twists, prep them using the recipe below, but don't bake them. Put them on a cookie sheet, cover and freeze for around 4 hours (until firm). After the straws are frozen solid, place them in a freezer-safe bag or container and freeze for up to a month.

When you're ready to use them, there’s no need of thawing them. Simply remove the frozen cheese straws from the freezer and bake as directed.

What to Serve with Cheese Twists

These straws go great with marinara sauce, soup, salads, anything really! My favorite way to enjoy these cheese twists is by dipping them in turkey taco soup, cheesy potato soup, and vegetable soup with black beans. They also make a great cheesy side for chicken Cobb salad and avocado and shrimp salad. SO delish!

Baked Cheese Twists

four cheese twists in a glass container for serving

Servings: 6 (12 twists)

Prep Time: 10

Cook Time: 14

Total Time: 24

These baked cheese twists are made with flaky puff pastry folded and twisted with cheese and baked to perfection!

4.94 from 29 votes

Print Pin

Watch how it’s made:

Ingredients

1 sheet frozen puff pastry, thawed
1 large egg
½ cup shredded Italian cheese blend, such as Parmesan, Romano, and Asiago
½ cup shredded mozzarella cheese
All-purpose flour, for dusting

Instructions

Prep:

Let the frozen puff pastry thaw at room temperature until softened, about 30 minutes.
Meanwhile, preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.

Make the cheese twists:

Crack the egg into a small bowl or cup. Add 1 tablespoon (15 mL) water, and whisk until blended. In another small bowl, mix together the cheeses.
Unfold the thawed puff pastry sheet and place it on a lightly floured work surface. Using a pastry brush, brush some of the egg mixtures evenly over the dough. Sprinkle half of the cheese mixture evenly over half of the egg-brushed dough.
Fold the uncovered dough over the cheese and press gently to seal. Brush the top with the egg mixture, sprinkle with half of the remaining cheese mixture, and press gently to help stick. Turn the dough over, brush the other side with the egg mixture, sprinkle with the remaining cheese, and press gently. Discard any remaining egg mixture.
Cut the pastry vertically into 6 strips or horizontally into 12 smaller strips. Holding each strip by the ends, turn the ends a few times in the opposite direction to make a twist. Place the twists, evenly spaced, on the baking sheet.