Parmesan Puff Pastry Twists


Tenina Holder

Posted December 23, 2019 (Last updated January 12, 2022)



Total Time




These parmesan puff pastry twists are perfect with soup, with dip, on a cheese board or just to nibble on as a snack. Give them a go!


  • Unsalted butter icon
    Unsalted butter180 gsliced
  • Butter icon
    Butteras neededmelted
  • Parmesan cheese icon
    Parmesan cheese130 gcubed
  • Dried oregano icon
    Dried oregano½ teaspoon
  • Dried parsley icon
    Dried parsley½ teaspoon
  • Garlic clove icon
    Garlic clove2
  • Ice icon
    Ice90 g
  • All purpose flour icon
    All purpose flour200 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes½ teaspoon
  • Egg icon
  • Water icon
    Water1 tablespoon
  • Vodka icon
    Vodka25 g

  • 1. Prepare several baking trays with baking paper
  • 2. Brush with butter then set aside
  • 3. Add unsalted butter to a saucer
  • 4. Freeze - approx 30 min
  • 5. Add parmesan cheese, dried oregano, dried parsley and garlic clove to the TM bowl
  • 6. Blitz with MC on - 10 sec, speed 10
  • 7. Remove from bowl and set aside
  • 8. Add frozen butter ice, all purpose flour and pink Himalayan salt flakes to the TM bowl
  • 9. Chop with MC on - 7 sec, speed 7
  • 10. Add half of the milled parmesan mixture
  • 11. Mix with MC on - 5 sec, reverse speed 5
  • 12. Knead - approx 3 min, dough. Pour vodka into the TM5 bowl slowly while machine is running
  • 13. Transfer content of TM5 bowl to work surface
  • 14. Shape into a rectangle
  • 15. Cover with parchment paper
  • 16. Refrigerate in fridge - 30 min
  • 17. Pre-heat oven - 200°C
  • 18. Roll dough into large rectangle, fold over in thirds to make a envelope shape
  • 19. Turn so the folded edge is towards you and repeat. Sprinkle a little of the cheese mixture down the centre panel of the pastry each time you fold this
  • 20. Continue until you have a flexible sheet of pastry
  • 21. Add egg and water to a clean small bowl
  • 22. Beat until well combined
  • 23. Roll pastry to rectangle shape about 1cm in thickness. Cut in half lengthways and brush each half with the egg wash
  • 24. Sprinkle with remaining Parmesan and herb mixture, bringing the top half of pastry towards you, over the bottom half, enclosing the milled cheese, egg washed sides together
  • 25. Press lightly with the rolling pin to help stick the halves together. (DO NOT FOLD, pastry must be cut)
  • 26. Cut baking sheets into 5cm strips
  • 27. Twist slightly and place onto a baking tray lined with paper, sticking each end to the paper by pressing on the pastry
  • 28. Brush with melted butter, and sprinkle with toppings of choice. Bake in oven 15 minutes or until puffed and golden

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