A nibble with irresistible crunch
Puff pastry twists are the sort of snack that disappear the second they hit the table. They’re crisp, golden, and carry just enough cheese to make you want another. I’ve been making them for years, and every time, I’m struck by how little effort they require for something that looks so elegant stacked in a glass or laid across a board.
Why parmesan and paprika shine together
Parmesan brings salty sharpness, while smoked paprika layers in a subtle warmth and smokiness. The result is a twist that’s savoury, fragrant, and downright addictive. I often bake a double batch — one to serve with drinks and another to nibble while cooking dinner.
When to serve them
I’ve popped these out with a chilled beer before the football, alongside bowls of olives and nuts for casual evenings, and even as a garnish on top of creamy soups. They sit neatly in the same family as my garlic herb cheese pinwheels and caramelised onion pastry bites: simple, stylish, and unfailingly tasty. If you’d like to explore further, my 20 crispy puff pastry appetisers that are incredibly easy has plenty more. Try my chorizo, manchego and pepper rolls for something meatier or mushroom and thyme pastry cups for earthy richness.
Ingredients (makes 20 twists)
- 1 sheet ready-rolled puff pastry (320g)
- 40g finely grated parmesan cheese
- 1 tsp smoked paprika
- 1 egg, beaten (for glazing)
- Pinch of sea salt
Ingredient notes
Parmesan needs to be finely grated, almost powdery, to cling properly to the pastry. If you can, grate it fresh rather than using pre-grated, which doesn’t melt as smoothly.
Smoked paprika comes in sweet, hot, or bittersweet varieties. Sweet smoked paprika is best here, giving warmth without overwhelming spice. If you prefer more kick, use half hot and half sweet.
Equipment needed
A sharp knife or pizza wheel is perfect for cutting even strips of pastry. Consistency in width means they bake at the same rate. A large baking tray lined with parchment will help the twists crisp evenly. If your oven is small, bake in two batches so the pastry isn’t crowded.
Instructions
Preheat the oven to 200°C (fan 180°C). Line a large tray with parchment.
Unroll the puff pastry and brush lightly with beaten egg. Sprinkle half the parmesan evenly over the surface, followed by smoked paprika. Fold the pastry sheet in half, press gently, and roll lightly with a rolling pin to seal.
Cut into strips about 1.5cm wide. Hold each strip at both ends and twist in opposite directions to form spirals. Lay on the tray, spacing slightly apart, and brush with more beaten egg. Sprinkle with the remaining parmesan and a pinch of sea salt.
Bake for 12–15 minutes until puffed and golden. Allow to cool slightly before serving.
Cooking techniques explained
Twisting tightly ensures the spirals hold their shape during baking. Loose twists tend to flop and untwist as the pastry puffs. A gentle press with the rolling pin before cutting helps the cheese stick firmly to the dough. The egg wash is crucial — not only for shine but also as glue for the parmesan. Without it, the cheese will fall off as the pastry rises.
What to serve with parmesan puff pastry twists
These twists are brilliant as a snack with drinks. They’re crisp enough to scoop up dips like hummus or whipped feta, making them more versatile than crisps.They also work beautifully as a crunchy garnish. Drop one across a bowl of tomato soup or alongside a salad for added texture.
Wine and beer pairings
Pair these twists with Prosecco, whose bubbles cut through the richness of the pastry. A crisp Pinot Grigio also works well, offering a clean contrast to the smokiness. For beer, a pale ale with citrus notes balances the paprika, while a crisp lager echoes the simplicity and keeps the palate refreshed.
Frequently asked questions
Can I make puff pastry twists ahead of time?
Yes, bake them a day in advance and re-crisp in the oven before serving.
Do I need to chill the pastry before baking?
It helps. Ten minutes in the fridge after twisting keeps the spirals tight.
Can I use a different cheese?
Yes, Gruyère or pecorino both work. Avoid soft cheeses, as they ooze out.
How do I stop my twists from burning?
Keep an eye on them from the 12-minute mark — parmesan browns quickly.
Are puff pastry twists freezer-friendly?
Yes, freeze before baking and cook from frozen, adding a few extra minutes.
Tips for success with parmesan pastry twists
Keep your work surface lightly floured but don’t overdo it, as excess flour can stop the twists sealing properly. Make the strips as even as possible. If some are too thick, they’ll underbake while thinner ones brown too fast.
Recipe variation suggestions
For a spicier version, swap smoked paprika for cayenne or chilli flakes. The heat contrasts beautifully with the salty cheese. You could also brush the pastry with pesto before folding, which creates a herby green swirl through the twists.
Storage and reheating for puff pastry twists
Keep in an airtight container at room temperature for up to two days. To reheat, place on a baking tray in a hot oven for 4–5 minutes. Avoid microwaving, which softens the pastry.
Puff Pastry Twists with Parmesan and Smoked Paprika
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 40 g parmesan cheese finely grated
- 1 tsp smoked paprika
- 1 egg beaten (for glazing)
- Pinch Sea salt
Instructions
- Preheat the oven to 200°C (fan 180°C). Line a large tray with parchment.
- Unroll the puff pastry and brush lightly with beaten egg. Sprinkle half the parmesan evenly over the surface, followed by smoked paprika. Fold the pastry sheet in half, press gently, and roll lightly with a rolling pin to seal.
- Cut into strips about 1.5cm wide. Hold each strip at both ends and twist in opposite directions to form spirals. Lay on the tray, spacing slightly apart, and brush with more beaten egg. Sprinkle with the remaining parmesan and a pinch of sea salt.
- Bake for 12–15 minutes until puffed and golden. Allow to cool slightly before serving.