Easy Crispy Cheese Twists

Shred 1/2 cup of sharp cheddar cheese and 1/4 cup of Monterey Jack, then grate 1/4 cup of parmesan. If you like a little extra kick, Pepper Jack works well in this recipe too. Once all the cheeses are prepped, combine them in a medium bowl and toss them together until evenly mixed. You should end up with 1 cup of cheese total, ready to use.

Preheat oven to 350. Cut a piece of parchment to fit a baking sheet and lay it on the countertop. Sprinkle 1/4 cup of the cheese blend on the parchment paper.

Lay a sheet of puff pastry over the cheese mixture and sprinkle another 1/4 cup of the cheese on top so that both the top and bottom of the pastry are coated. Lightly dust a rolling pin with flour and gently roll the pastry out into a 10‑by‑14‑inch rectangle, pressing just firmly enough to help the cheese adhere to the dough. Once that is done set aside.

Once you’ve finished with the first sheet, repeat the same process with the second piece of puff pastry, following the same rolling and cheese‑pressing steps. Prepare a simple egg wash by cracking one egg into a small bowl and whisking it with a tablespoon of water until blended. After the second pastry sheet has been rolled out, lightly brush its surface with the egg wash, then carefully place the first pastry sheet on top, positioning it so the layers line up evenly.

Go around the outer edges of the pastry and gently pinch them together, sealing the two layers so the cheese stays enclosed, and the sheets don’t separate while you cut and twist them. If the dough feels too soft to handle, cover it loosely with plastic wrap or aluminum foil and place it in the refrigerator for about 20 minutes. Chilling it briefly will help firm the layers, making the pastry much easier to cut cleanly without stretching or tearing.

Cut the puff pastry lengthwise with a sharp knife into strips about 3/4 inch wide. Take each strip and twist it gently by turning the ends in opposite directions, creating a tight, even spiral that will hold its shape as it bakes. Place each twist on a parchment paper lined baking sheet.

Brush each twist lightly with the egg wash, then transfer the baking sheet to the oven and bake for 20–25 minutes, or until the twists are puffed and a deep golden brown.

Enjoy!