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Cheesy Puff Pastry With A Twist

Cheesy Puff Pastry With A Twist

These make a super snack or a wonderful party hors d'oeuvre.

  • Yield: About 30 twists


  • 1 large egg
  • All-purpose flour, for dusting
  • 2 teaspoons minced garlic
  • 2 teaspoons Emeril's Italian Essence or other dry Italian seasoning
  • 2 teaspoons Baby Bam
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup grated Parmesan cheese
  • Butter or nonstick cooking spray if using aluminum foil
  • 1 sheet frozen puff pastry (one half of a 17.3-ounce package)


  • Position rack in the center of oven and preheat oven to 400°F.

  • Line three large baking sheets with parchment paper. (Alternatively, line the baking sheets with aluminum foil and lightly grease with butter or nonstick cooking spray.)

  • Thaw the pastry sheet at room temperature covered by a clean kitchen towel, about 30 minutes.

  • While the pastry is thawing, combine the cheese, olive oil, Baby Bam, Italian Essence, and garlic in a small mixing bowl. Stir well to combine.

  • In another mixing bowl, beat the egg with a fork and set aside.

  • On a lightly floured surface, gently unfold the pastry.

  • Dust the pastry lightly with flour and, using a rolling pin, roll into a 14 by 10-inch rectangle.

  • Using a pastry brush, brush the top of the pastry with the beaten egg.

  • Cut the pastry in half to form two 7 by 10-inch rectangles.

  • With the back of a spoon, spread the herb-cheese mixture evenly across one rectangle.

  • Lay the second rectangle across the cheese-coated piece, egg side down.

  • With the rolling pin, lightly roll the two sheets together to seal.

  • With a large knife, cut the sheets crosswise into strips, about 1/3 inch wide each. (Alternatively, you can use a pizza wheel to cut the strips.)

  • One at a time, grab the ends of each strip and twist in opposite directions to form a spiral.

  • Transfer the twists to the prepared baking sheets.

  • Bake the twists until golden brown, about 10 minutes.

  • Using oven mitts or pot holders, remove the baking sheets from the oven and let the twists cool on the sheets until cool enough to handle.

  • Serve the twists either warm or at room temperature.

Recipe Details