Touchdown Twists

These tempting puff pastry cheese sticks are fan favorites because they are loaded with melted Cheddar and Parmesan cheeses...delish!
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 10 minutes
  • total: 70 minutes
  • Serves: 28

Recipe

Ingredients

  • 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
  • 3/4 cup shredded Cheddar cheese(about 3 ounces)
  • 1 tablespoon butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper

Directions

  1. Heat the oven to 400°F. Lightly spray 2 baking sheets with vegetable cooking spray.

  2. Unflold the pastry sheet on a lightly floured surface. Roll the sheet into a 14 x 10-inch rectangle. Cut the rectangle in half lengthwise. Top 1 rectangle with the Cheddar cheese. Place the remaining rectangle over the cheese-topped rectangle. Roll gently with a rolling pin to seal.

  3. Cut the rectangle crosswise into 28 (1/2-inch) strips. Brush the strips with melted butter then sprinkle them with the Parmesan cheese and black pepper. Twist the strips and place 2 inches apart on the baking sheets, pressing down the ends.

  4. Bake the twists for 10 minutes or until they're golden brown. Serve the twists warm or at room temperature. Store any unused portion in an airtight container.

Shapes Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can use a fluted ravioli cutter or cookie cutters to create decorative edges or shapes. To create circles, use a plate, bowl or water glass and trace with a knife.

Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes