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Easy puff pastry cheese twists made with grated cheddar cheese, and sticky, salty Marmite. The best cheese and Marmite puff pastry recipe!
Why Do I Love These Puff Pastry Cheese Twists with Marmite?
I became a Marmite devotee not long after moving to the UK for pastry school back in 2019. Ever since then, no matter which side of the pond I’m on, you’ll find a jar of this salty, sticky yeast spread in my kitchen cabinet.
I love all things umami (see also: this puff pastry anchovy recipe) so of course puff pastry cheese twists with Marmite are right up my alley. They’re salty, crispy, and perfectly cheesy. My favorite part? The crunchy black bits that form around the edges of each twist. (Feel free to remove these for presentation, but definitely save them for snacking!)
Made with store-bought puff pastry, this cheese twist recipe requires just four ingredients, and comes together in less than an hour from start to finish. Add these puff pastry cheese twists with Marmite to an appetizer tray; pair with soup or a salad for a light lunch; or enjoy a few as a late-night snack.
What is Marmite?
Marmite is a savory yeast extract made from the byproducts of the beer brewing process. Similar to Australian Vegemite, this vitamin-rich British condiment is thick, dark brown in color, and exceptionally sticky. It’s also very salty, and best enjoyed in small doses. (Too much Marmite and you’ll be guzzling water for the rest of the day. Trust me on this one!)
I adore the strong, earthy flavor of this concentrated yeast extract, but some people won’t get anywhere near the stuff. In fact, Marmite is so famously divisive (“are you a lover or hater?” asks the official Marmite website) that Brits will often use the term to refer to anything similarly polarizing. For instance, a movie with an equal number of die-hard fans and detractors might earn a reputation as a “Marmite” film.
In the UK, you can purchase Marmite at any supermarket. In the US, many grocery stores stock it in the international aisle. You’ll also find Marmite for sale at British specialty shops (like Myers of Keswick in NYC) or on Amazon.
Ingredients for Making Cheese and Marmite Twists
To make these puff pastry cheese twists, you’ll need the following ingredients:
- Puff Pastry – I used one sheet of store-bought puff pastry, rolled and trimmed to about 9 1/2 x 11 inches in size. If frozen rather than refrigerated, thaw the puff pastry according to the manufacturer’s instructions.
- Marmite – You’ll need about 35 grams (1 1/4 ounces) of Marmite. See my notes on measuring Marmite, below.
- Cheddar Cheese – Opt for freshly grated sharp cheddar cheese (a box grater works best), rather than bagged. Pre-shredded cheese won’t melt as well as the freshly grated kind.
- Egg – Applied with a pastry brush, a coat of lightly beaten egg gives the puff pastry its deep golden brown color.
What Else Can I Do With Marmite?
The first time I bought a jar of Marmite, I slathered a thick layer on a slice of toast, the same way I’d spread peanut butter or cream cheese. Oops. Turns out, you only need a small amount of Marmite, and it’s best paired with butter or margarine. To enjoy this combo in its most classic form, spread Marmite and butter on toast, crumpets, crackers, or (English) muffins.
What else can you do with Marmite? Stir a spoonful into boiling water for a savory beverage similar to miso or broth. Add an umami note to soups or stews, using Marmite in the same way you’d use boullion, MSG, or Worcestershire sauce. Toss it with pasta (Nigella’s spaghetti with Marmite recipe is my go-to!) Or, try my personal favorite: a cheese and marmite toastie (toasted cheese sandwich) with white bread, cheddar cheese, Marmite, and thick slices of tomato.
Tips for Making Puff Pastry Cheese Twists
Use a kitchen scale. Marmite will stick to everything! It’s easier (and much more accurate) to use a kitchen scale to weigh the sticky stuff directly into a microwave-safe bowl, rather than measuring with a teaspoon.
Apply egg wash with care. Apply the beaten egg to the flat, white parts of the pastry only. Avoid the thin edges (the egg wash can act as a “glue,” preventing the puff pastry from puffing) and the cheese (egg can make the cheese gummy.)
Go easy on the Marmite. Even if you’re a Marmite lover like me, resist the urge to slather it on too thick. Too much Marmite will make the twists overly saltly. It will also leak from the pastry as it bakes, creating a burnt, sticky mess.
Make-Ahead and Storage Suggestions
These puff pastry cheese twists are best enjoyed on the day they’re made, and ideally while still slightly warm.
Wrap leftover twists in foil (or place in an airtight container) and store at room temperature up to three days. To reheat, arrange on a parchment-lined tray and warm in a 350° F / 176° C oven for 5-10 minutes. Leftovers can also be eaten cold.
Other puff pastry recipes you might enjoy:
“No Waste” Puff Pastry Twists
Puff Pastry Tartlets with Ricotta, Peas, and Mint
Anchovy Sticks
Savory Puff Pastry Pithivier
Puff Pastry Pinwheels with Pesto
Vegetarian Sausage Rolls
Lattice Puff Pastry with Cheese and Onions
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!
Puff Pastry Cheese Twists with Marmite
Easy puff pastry cheese twists made with grated cheddar cheese, and sticky, salty Marmite. The best cheese and Marmite puff pastry recipe!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 15 twists 1x
- Category: Appetizers
- Method: Oven
Ingredients
1 sheet puff pastry, thawed according to package directions if frozen
35 grams Marmite (1 1/4 ounces; about 1 tablespoon + 2 teaspoons)
115 grams cheddar cheese, grated on a box grater (4 ounces; about 1 cup, packed)
1 large egg, lightly beaten
Instructions
Preheat oven to 400° F / 205° C. Line a half-sheet rimmed tray with a silicone baking mat and set aside until ready to use.
Unroll puff pastry on a silicone rolling mat or lightly floured countertop. Use a rolling pin to make the pastry a few inches wider, or a sharp knife to trim away any excess, until you have a rectangle that is about 9 1/2 x 11 inches in size. Position the rectangle with the longer side facing you.
Measure the Marmite into a microwave-safe bowl. Microwave on medium-high for 15 seconds, or until slightly runny and bubbly on top. Stir.
With a flexible rubber spatula or small palette knife, spread the Marmite over the pastry, covering the entire surface in a very thin layer.
Sprinkle the grated cheese over top of the Marmite, distributing it evenly over the entire surface.
Fold the rectangle in half, bringing the longer back edge forward to meet the edge closest to you. You will now have a 4 3/4 x 11-inch rectangle. With your fingertips, gently pat down the pastry.
With a sharp knife, slice the rectangle vertically into 3/4-inch strips. You should have 15 total.
With your hands, twist each individual strip into a tight spiral.
Arrange twists on prepared tray.
With a 1-inch pastry brush, brush pastry (flat, white parts only) with beaten egg.
Bake in preheated oven for 22-25 minutes or until bubbly and golden brown, with bits of crunchy Marmite oozing onto the tray.
Transfer to a wire rack. If desired, break off any crunchy bits of Marmite.
Serve warm or at room temperature. Store leftover puff pastry cheese twists in an airtight container at room temperature for up to 2 days.
