These Parmesan twists are a quick, easy party nosh made with puff pastry, Parmesan cheese, and paprika. Easy, impressive, and eminently compatible with wine and cocktails.
- Quick Glance
- Quick Glance
- 20 M
- 30 M
- Makes 18 to 24 straws
Preheat the oven to 400°F (204°C). Line 2 baking sheets with parchment paper.
On a lightly floured surface, unfold the puff pastry. (Depending on the brand of puff pastry, you may have either 1 or 2 sheets.) Lightly sprinkle the pastry sheet(s) with flour. Grab a rolling pin and roll the pastry to between 1/8- and 1/4-inch thickness. (If using an 18 1/2-ounce sheet, this will measure about a 12-inch square.) Lightly brush the pastry with some of the egg mixture.
Sprinkle the Parmesan and paprika evenly over the pastry. Using your fingers, gently but firmly press the toppings into the pastry so they adhere.
Using a sharp knife or a pizza cutter, slice the puff into 24 strips, each about 1/2 inch wide. Divvy the strips between the baking sheets, seasoned side up. Working with 1 twist at a time, hold an end in each hand and twist the strips at least twice, twisting in opposite directions to create a long spiral. Place it back on the sheet and repeat.
Bake the twists until puffed and golden brown, 16 to 18 minutes. Let cool to room temperature before serving, perhaps arranging them in a tall vase so they splay out like a bunch of branches.Originally published December 4, 2012.
What You Need To Know About Buying Puff Pastry
You can use any frozen puff pastry for these Parmesan twists, although we swear by Dufour, which is made with actual butter and not hydrogenated, slightly chemical-tasting ingredients found in other brands. Also, different brands come in slightly different sizes, so you’ll need to roll out the pastry a little or a lot.
Recipe Testers' Reviews
Wow! Super easy and so versatile. I can’t wait to try this with a million other toppings!
This is a great and easy recipe for some rather fanciful party fare. New addictions rarely come easier than this.
Infinitely adaptable, these can be dusted with all sorts of cheeses, spices, seeds, etc. They’re never more than a few minutes away as long as you keep some puff pastry in your freezer. I let my pastry thaw for about 30 minutes on the countertop while I prepped my baking sheets, grated the cheese, heated the oven, and whisked the egg. Seasoning and twisting the 24 pieces was accomplished in less than 10 minutes, and mine were cooked to a delicious golden brown in just over 16 minutes. I made mine with some smoked paprika (pimenton) as opposed to sweet and was very pleased with the results.