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Last Updated on March 23, 2026 by becky
Made with spices and Parmesan cheese, these puff pastry twists offer the perfect solution for using up scraps puff pastry left over from other recipes.
What Inspired These Puff Pastry Twists?
This pithivier recipe is one of the most-viewed, shared, and re-posted recipes on my website, and one of my favorite savory pastries to make and eat. Unfortunately, cutting a circle from a rectangular sheet of puff pastry to achieve the classic domed shape always creates lots of puff pastry scraps in the process.
During my MSc Culinary Innovation studies at Le Cordon Bleu London, I learned about sustainability in the food and beverage industry, along with creative ways to reduce food waste. I thought about these lessons as I stared at the mound of puff pastry trimmings left over after making a pithivier for dinner, and soon, the idea for these ‘no waste’ puff pastry twists emerged. They’re especially perfect for days when you’re in the mood for a savory homemade snack, but not a trip to the supermarket.
Ingredients for Making Puff Pastry Twists
To make these puff pastry twists, start by gathering the following:
- Puff Pastry – You’ll need 250-300 grams of puff pastry scraps (trimmings from 2-3 sheets puff pastry), or, one full sheet of pastry, rolled to approximately 9×12 inches.
- Cheese – I like to make my cheese twists with Parmesan, but feel free to use any cheese you’d like. (Here is a similar cheese twists recipe made with cheddar cheese instead.)
- Egg – Brushing the pastry with beaten egg creates the deep, golden brown color.
- Spices – I sprinkled my pastry with a combination of paprika, chili powder, and fine sea salt.
Cheese Twist Tips and Tricks
Although this recipe calls for puff pastry scraps as a means of reducing food waste, you can certainly make these cheese twists with a fresh sheet of puff pastry instead.
Feel free to switch up the spices. I’ve used chili powder and paprika, but spices like garlic powder, onion powder, smoked paprika, or even Old Bay will also work nicely in this recipe. Or, swap the Parmesan for another hard cheese, like Grada Padano or Pecorino Romano, or a semi-hard cheese like cheddar or Gouda.
How to Enjoy Puff Pastry Twists
Puff pastry twists (a.k.a. cheese twists, Parmesan cheese twists, cheese puff pastry sticks, or cheese puff pastry straws) are simple, stick-shaped snacks made of puff pastry, cheese, and other spices. They’re easy to make and create a crispy, cheesy bite which pairs perfectly with homemade soup or a green salad for a light lunch. (I particularly enjoy dunking my cheese twists a bowl of tomato soup!) Or, add cheese twists to a cocktail party appetizer tray alongside other puff pastry favorites like anchovy sticks, pesto pinwheels, spinach and feta parcels, or pea and mint tartlets.
Make-Ahead and Storage Suggestions
If you don’t have time to make these twists on the same day as your original puff pastry recipe (the one creating the scraps in the first place!), wrap the left over puff pastry in clingfilm/plastic wrap and store it in the refrigerator overnight.
Store the baked puff pastry twists in an airtight container at room temperature, layered between sheets of parchment, for up to three days. Cheese straws can be enjoyed at room temperature (the leftovers won’t be as crispy as they are right out of the oven, but they’re still delicious) or you can place the twists on a tray and re-warm in the oven for 5 minutes at 350° F.
Other savory puff pastry recipes you might enjoy:
Leek and Walnut Hand Pies
Easy Anchovy Sticks
Savory Pithivier
Fig, Goat Cheese, and Onion Galette
Everything Bagel Puff Pastry Pinwheels
Everything Bagel Smoked Salmon Tart
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Puff Pastry Twists
- Total Time45 minutes
- Yield24 5-inch twists 1x
Savory puff pastry twists made with puff pastry, spices, and Parmesan. A ‘no waste’ recipe ideal for using up scraps of left over puff pastry.
Ingredients
250-300 grams puff pastry scraps (trimmings from 2-3 sheets puff pastry), or 1 sheet puff pastry rolled to 9×12 inches
50 grams Parmesan cheese, shredded (1 3/4 ounces; about 2/3 cup, not packed)
1 egg, lightly beaten
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon fine sea salt
Instructions
Preheat oven to 400° F / 205° C. Line a half-sheet rimmed tray with baking parchment.
Lightly dust a silicone rolling mat with flour.
Arrange puff pastry scraps on the mat, forming a rough rectangular shape.
Use your fingertips to push the pieces of dough together.
With a rolling pin, roll the pastry into one smooth, flat piece. (Don’t worry if it’s not perfect, and it’s fine if you still see some of the seams. Just make sure there aren’t any big holes or gaps!)
With a sharp knife, trim the edges to form an even rectangle, roughly 9 x 12 inches in size.
With a knife, slice the rectangle horizontally into two strips, each roughly 4 1/2 x 12 inches.
With a pastry brush, apply a thin layer of egg wash to the tops of both strips.
Sprinkle with half of the paprika, half of the chili powder, and half of the sea salt, dividing each equally between the two rectangles. Reserve remaining spices for the other side of the pastry.
Sprinkle with half of the cheese, dividing it equally between the two rectangles.
With your fingertips or a rolling pin, gently pat the cheese into the pastry.
Using your hands (and a stepped palette knife, if necessary!) flip the pastry over.
Egg wash the pastry, then sprinkle with the remaining paprika, chili powder, sea salt, and cheese.
With a sharp knife, slice the rectangles vertically into 1-inch wide strips. (Don’t worry if they aren’t perfectly precise!) You should have approximately 24 strips total.
With your hands, twist each strip into a spiral shape.
Transfer spirals to prepared tray, allowing 1/2 inch – 1 inch of space in between for the sticks to puff as they bake.
Bake twists in preheated oven, about 15-16 minutes or until flaky and deeply golden brown.
Use a spatula to transfer cheese twists to a wire rack to cool. Serve slightly warm or at room temperature.
Cheese twists are best enjoyed on the day they are made. Store leftovers in an airtight container at room temperature for up to 3 days. Enjoy leftovers at room temperature, or gently rewarm for 5-10 minutes in a 350° F oven.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Oven
- Cuisine: Savory
