This easy and delicious Gluten-Free Puff Pastry Twist is a quick, cheesy snack perfect for any occasion. With simple ingredients like sharp cheddar and cayenne pepper, these crispy twists are full of flavor and can be customized to your taste. Serve them warm for a delightful treat!
Ingredients Needed
- ½ recipe (about 510 g / 18 oz) gluten-free puff pastry
- 1 cup (227 g / 8 oz) shredded cheese (sharp cheddar recommended)
- ¼-½ teaspoon cayenne pepper or paprika (use a higher amount for more spice)
- 1 large egg, at room temperature
How To Make Gluten-Free Puff Pastry Twist
- Prepare the Puff Pastry: Using a sharp knife, cut the gluten-free puff pastry in half. Re-wrap the other half and store it in the fridge or freezer. Allow the remaining half to come to room temperature, wrapped in plastic wrap.
- Mix the Cheese and Spices: In a small bowl, mix the shredded cheese and cayenne pepper. Set aside.
- Roll and Brush the Pastry: Roll the pastry into a rectangle, about 0.6 cm (¼ inch) thick. Brush the top with an egg wash (1 egg beaten with 1 tablespoon water).
- Assemble the Straws: Cut the pastry in half lengthwise and sprinkle the cheese mixture over one-half. Flip the other half onto the cheese and press lightly to adhere. Turn the pastry 90 degrees and gently roll it thinner with a rolling pin to ensure all layers stick together.
- Cut and Twist: Cut the pastry into 2.5 cm (1 inch) thick strips using a pizza cutter or a very sharp knife. Twist the strips and place them on a parchment-lined baking sheet.
- Chill: Refrigerate the baking sheet for at least 10 minutes.
- Bake the Straws: Preheat the oven to 190°C (375°F). Bake the cheese straws for 17-25 minutes, or until puffed and golden brown.
- Serve: Serve warm or at room temperature. The straws will crisp further as they cool.
Recipe Tips
- Use cold pastry: Make sure the puff pastry is chilled when you work with it. Cold pastry will puff up better in the oven and give you crispier straws.
- Don’t skip the egg wash: Brushing the pastry with egg wash helps the cheese stick and gives the twists a beautiful golden color when baked.
- Roll gently: Be gentle when rolling the pastry thinner; pressing too hard can squish the layers and prevent them from puffing up.
- Chill before baking: After twisting the pastry strips, chill them in the fridge for at least 10 minutes. This helps keep their shape while baking.
How To Store Leftovers?
- Refrigerate: Let the leftover twists cool to room temperature. Once cooled, store them in an airtight container in the fridge for up to 3 days.
- Freeze: To freeze, place the cooled twists in an airtight container or freezer bag. They can be stored in the freezer for up to 1 month. To serve, thaw at room temperature for about 30 minutes before enjoying.
Nutrition Facts
Serving Size: 1 twist (approximately 30 grams)
- Calories: 130
- Total Fat: 7g
- Saturated Fat: 3.5g
- Sodium: 75mg
- Total Carbohydrate: 14g
- Dietary Fiber: 0.5g
- Sugars: 0.2g
- Protein: 0.7g
Try More Puff Pastry Appetizers:
- Gluten Free Puff Pastry Sausage Rolls
- Gluten Free Ham And Cheese Puff Pastry
- Gluten Free Puff Pastry Danish
Gluten Free Puff Pastry Twist
Description
This easy and delicious Gluten-Free Puff Pastry Twist is a quick, cheesy snack perfect for any occasion. With simple ingredients like sharp cheddar and cayenne pepper, these crispy twists are full of flavor and can be customized to your taste. Serve them warm for a delightful treat!
Ingredients
Instructions
- Prepare the Puff Pastry: Using a sharp knife, cut the gluten-free puff pastry in half. Re-wrap the other half and store it in the fridge or freezer. Allow the remaining half to come to room temperature, wrapped in plastic wrap.
- Mix the Cheese and Spices: In a small bowl, mix the shredded cheese and cayenne pepper. Set aside.
- Roll and Brush the Pastry: Roll the pastry into a rectangle, about 0.6 cm (¼ inch) thick. Brush the top with an egg wash (1 egg beaten with 1 tablespoon water).
- Assemble the Straws: Cut the pastry in half lengthwise and sprinkle the cheese mixture over one-half. Flip the other half onto the cheese and press lightly to adhere. Turn the pastry 90 degrees and gently roll it thinner with a rolling pin to ensure all layers stick together.
- Cut and Twist: Cut the pastry into 2.5 cm (1 inch) thick strips using a pizza cutter or a very sharp knife. Twist the strips and place them on a parchment-lined baking sheet.
- Chill: Refrigerate the baking sheet for at least 10 minutes.
- Bake the Straws: Preheat the oven to 190°C (375°F). Bake the cheese straws for 17-25 minutes, or until puffed and golden brown.
- Serve: Serve warm or at room temperature. The straws will crisp further as they cool.
Notes
- Use cold pastry: Make sure the puff pastry is chilled when you work with it. Cold pastry will puff up better in the oven and give you crispier straws.
- Use cold pastry: Make sure the puff pastry is chilled when you work with it. Cold pastry will puff up better in the oven and give you crispier straws.
- Roll gently: Be gentle when rolling the pastry thinner; pressing too hard can squish the layers and prevent them from puffing up.
- Chill before baking: After twisting the pastry strips, chill them in the fridge for at least 10 minutes. This helps keep their shape while baking.
Gluten Free Puff Pastry Twist