YES! I’ve been waiting for this recipe 🙂 It looks so so delicious and full of cheesy goodness!! Oh my gosh, your pictures are amazing. I will definitely be making this very very soon!!
Wonderful! After assembling these you’d have to wonder why anyone would even want to make cheese twists from scratch! So easy, not to mention delicious. I also used asiago with this recipe and they were amazing. By the way, I didn’t even bother with the egg white. Worked well. Thanks so much; our friends loved them!!
These were pretty good, I used freshly grated parmesan cheese. I used the egg white even though a lot of people skipped this step. The egg made the twists stick to the bottom of the pan and took all the topping with it. If you use the egg I recommend greasing your pan.
These were good. I ended up baking them about 5 minutes loner than suggested. Used a lot of black pepper & paprika. A great way to use leftover puff pastry. Thanks for the recipe.
Absolutely awesome! I too skipped the egg and they turned out just dandy. As a busy Mom & Student, it’s hard to come across delicious recipes that are this simple to prepare.
These are nice. I added 1/2 tsp. of ground thyme to the other spices. I found them to be a little bland. If I were to make them again, I think I’d keep all the cheese and seasonings on the inside and sprinkle the sheets with a good half-teaspoon of kosher salt before cutting and twisting. I’d also swab them with a little garlic butter before baking. And just a note: The egg wash is essential to “gluing” the cheese to the pastry; it won’t interfere with your pastry “puffing,” so I wouldn’t advise omitting it or subbing butter. In fact, you cold use a whole egg instead of just the white and you’d get a nice, shiny, browned surface.
1 cup Warm Water
1 Tablespoon Honey
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