Parmesan-Rosemary Cheese Twists
Makes about 28 twists
This is a basic cheese twist recipe with the addition of parsley and rosemary for extra flavor. They are a quick, easy and delicious hors d'oeuvre or finger food for a party buffet. You can substitute other herbs or spices as desired. The recipe can be made in any amount desired.
- 1/2 package (17-1/4 ounces size) frozen puff pastry (or 1 sheet, 8-1/2 to 9 ounces), thawed and kept chilled
- 1 egg
- 1 tablespoon milk
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh rosemary
- Pepper to taste
Preheat oven to 400° F. Grease or line baking sheets with parchment paper. Whisk the egg and milk until well combined. On a lightly floured surface, roll the pastry into a 14x10-inch rectangle or until about 1/8-inch thick. Cut in half lengthwise. Brush both halves with the egg mixture. Top one half with the cheese, then the parsley, rosemary and pepper. Place the other half, brushed side down, on top. Use a rolling pin to lightly seal the halves together. Cut crosswise into 1/2-inch strips. Take both ends of a strip and twist in opposing directions until it is twisted throughout. Place strips 2 inches apart on baking sheets and press ends down to help keep them from moving. Brush the tops lightly with egg mixture. Bake until golden, about 12 minutes. Serve warm or room temperature.
Notes: Twists can be prepared ahead up to point of baking. Freeze on the baking sheets, then place into freezer bags and keep frozen until use, up to 1 month. To bake, follow the recipe instructions, baking them from the frozen state for about 15 minutes. If you do not have fresh herbs, use about one teaspoon dried of each.