The recipe I am sharing today is highly addictive! You have been warned…

I love sending them to school along with one of our soups from the MOMables school lunch menus.

With flaky pastry layers all melded together with cheese and buttery goodness, this really should come as no surprise, right?

After I took one bite, and realized how delicious these were, I feared that 4 cheese twists just wasn’t going to cut it for my family of 4.

My family loved these cheese twists so much the first time, I didn’t waste any time making them again.

This time, when my husband saw that I was thawing a sheet of frozen puff pastry, he asked (with excitement that would be more characteristic of our children), “Are you making those cheese twists again?!” So yes, they are that good!

Here’s how you make them:

Thaw the Pastry:

To start, you need one sheet of frozen puff pastry. You will need to let this thaw at room temperature for about 40 minutes, until softened.

Prepare the Ingredients:


Meanwhile, preheat the oven to 400F, and line a baking sheet with parchment paper. Crack 1 egg into a small bowl or cup. Add 1 tablespoon water, and whisk until blended. In another small bowl, mix together the cheeses.



Make the Twists:


Unfold the thawed puff pastry sheet and place on a lightly floured work surface. Using a pastry brush, brush some of the egg mixture evenly over the dough.




Sprinkle half of the cheese mixture evenly over half of the egg-brushed dough.





Fold the uncovered dough over the cheese and press gently to seal. Brush the top with the egg mixture, sprinkle with half of the remaining cheese mixture, and press gently to help stick. Turn the dough over, brush the other side with the egg mixture, sprinkle with the remaining cheese, and press gently. Discard any remaining egg mixture.




Cut the pasty lengthwise into 4 equal strips. Holding each strip by the ends, turn the ends a few times in opposite direction to make a twist. Place the twists, evenly spaced, on the baking sheet.

Bake the Twists:

Bake until browned, about 10 minutes. Let cool briefly. Serve warm or at room temperature.


These cheese twists would make an excellent addition to the MOMables Lasagna Cupcakes. They would be great sent in a MOMables lunch as well!




Cheese Twists
Yield: Makes 4 twists

INGREDIENTS

1 sheet frozen puff pastry
1 large egg
1/2 cup shredded Italian cheese blend, such as Parmesan, Romano, and Asiago
1/2 cup mozzarella cheese
All-purpose flour, for dusting








INSTRUCTIONS

First, thaw the pastry. Let the frozen puff pastry thaw at room temperature until softened, about 40 minutes.

Meanwhile, preheat the oven to 400F. Line a baking sheet with parchment paper.
Crack the egg into a small bowl or cup. Add 1 tablespoon water, and whisk until blended.
In another small bowl, mix together the cheeses.

Unfold the thawed puff pastry sheet and place on a lightly floured work surface.

Using a pastry brush, brush some of the egg mixture evenly over the dough.

Sprinkle half of the cheese mixture evenly over half of the egg-brushed dough.
Fold the uncovered dough over the cheese and press gently to seal.

Brush the top with the egg mixture, sprinkle with half of the remaining cheese mixture, and press gently to help stick.

Turn the dough over, brush the other side with the egg mixture, sprinkle with the remaining cheese, and press gently.

Discard any remaining egg mixture.

Cut the pasty lengthwise into 4 equal strips.

Holding each strip by the ends, turn the ends a few times in opposite direction to make a twist. Place the twists, evenly spaced, on the baking sheet.


Bake until browned, about 10 minutes. Let cool briefly. Serve warm or at room temperature.




LIKE and SHARE