These Puff Pastry Cheese Twists are made with just 5 ingredients!
Buttery puff pastry is baked with nutty Gruyere cheese and prosciutto to make the most delicious and crispy cheese twists.
These buttery, flaky, cheesy twists are the perfect make-ahead appetizer for all of your Fall and Winter gatherings!
I love to use gruyère cheese in appetizers like this Prosciutto, Sage & Gruyere Puff Pastry Pinwheels and Easy Apricot Jam & Gruyere Cheese Puff Pastry Bites. And, these puff pastry cheese twists are no exception to my love for this cheese.
If there’s one quick appetizer I’ll be making on repeat, it’s definitley these cheese twists that are wonderful on their own or on a cheese or charcuterie board.
Why you’ll love these cheese twists
- This delicious recipe is an easy appetizer made with just 5 simple ingredients!
- Make these simply with store-bought puff pastry.
- These puff pastry cheese twists can be made ahead of time!
- These cheese twists are the perfect addition to a charcuterie or cheese board.
- A perfect appetizer to serve a crowd!
Ingredients needed
Puff pastry: you need one sheet of puff pastry dough (usually can be found in the freezer section of the grocery store); make sure to defrost it before making this recipe (follow the instructions for defrosting on the puff pastry packaging).
Gruyere cheese: nutty gruyere cheese, freshly grated, is a must for this recipe
Prosciutto: salty prosciutto provides a lovely savory flavor
Dried thyme: dried thyme is a lovely complement to the gruyere cheese but if dried thyme isn’t your favorite, try dried oregano or Italian seasoning
Egg: whisk one egg with 1 tablespoon water to create an egg wash
Garnishes: serve drizzled with hot honey or with a side of dijon or grainy mustard for dipping
How to make these puff pastry cheese twists
Step 1: Preheat the oven to 375F and line a large baking sheet with parchment paper.
Step 2: Unroll the defrosted puff pastry sheet onto a lightly floured surface (like a cutting board) horizontally, it should be about 12-14 inches wide by 10 inches tall (roll out into this shape if needed).
Step 3: Make the egg wash by whisking together 1 egg with 1 tablespoon of water. Then, lightly brush the entire sheet of puff pastry with the egg wash. Set the egg wash aside.
Step 4: Sprinkle the entire surface of the puff pastry sheet with the freshly grated gruyere cheese and dried thyme.
Step 5: Layer the prosciutto slices side-by-side on top of the grated cheese, slightly overlapping the slices. Lightly press the cheese and prosciutto into the puff pastry (you can also use a rolling pin to roll over and press in the cheese gently).
Step 6: Use a pizza cutter or sharp knife to cut the puff pastry into 1 inch thick strips, you’ll get about 11-12 cheese twists. Note: If you prefer 22-24 cheese twists, cut the strips in half.
Step 7: Grab both ends of one strip and gently twist in opposite directions to create a spiral – place on the baking sheet and repeat until you’ve created puff pastry twists with all of the dough, making sure to leave space between the twists on the prepared baking sheet.
Step 8: Place in the fridge for 10 minutes – this helps the puff pastry cook better in the oven. After 10 minutes, remove the baking sheet from the fridge and using a pastry brush, brush each puff pastry cheese twist with egg wash.
Step 9: Bake for 18-20 minutes in the 375-degree oven or until the cheese twists have puffed up and start to turn golden brown on the bottom. Gently flip each cheese twist and then place back in the oven to bake for 3 more minutes.
Step 10: Remove from the oven and let the cheese twists cool completely on the baking sheet.
Step 11: Before serving, drizzle with some hot honey OR serve with a side of hot honey or dijon mustard for dipping. Best enjoyed the day you make them – you can also make these ahead of time!
Expert tips
- If using frozen puff pastry, make sure to defrost it according to package directions well ahead of time. I like to place it in the fridge overnight to be ready to use the next day.
- If you can’t find gruyere cheese, parmesan cheese is a delightful substitution.
- Make sure to let these cheese twists fully cool on the baking tray before serving so they crisp
- If you’d prefer to double the amount of cheese twists, once cooled simply break each one in half for smaller portions.
How to enjoy puff pastry cheese twists
- Add these crunchy cheese twists to your favourite cheeseboard or charcuterie board.
- Pair with my Baked Brie with Maple Cinnamon Apples and Pecans
- Serve them as an appetizer on their own with your favourite mustard for dipping.
How to make ahead, freeze and store
Make these ahead by following the instructions up until step 7 and instead place the baking sheet in the freezer for 20-30 minutes until frozen. Store in an airtight container or plastic freezer bag for up to 2 months. When ready, place on a baking sheet, brush with an egg wash and bake from frozen according to the directions above – they may require up to 5 minutes extra baking time. There is no need to thaw out before baking.
Common questions
If preferred, you can make these twists cheese only! Simply omit the slices of prosciutto and proceed with the rest of the recipe.
If you have leftover cheese twists, store in an airtight container at room temperature for up to 1 day or overnight.
More puff pastry appetizers to love from the blog
- Mini Pepperoni & Hot Honey Pizza Puff Pastry Tarts
- Easy Ham and Cheese Puff Pastry Bundles Appetizer
- Puff Pastry Baked Gruyere with Fig Jam & Rosemary
5-Ingredient Puff Pastry Cheese Twists with Gruyère
Ingredients
- 1 sheet defrosted puff pastry, defrosted according to package instructions
- 1 cup freshly grated gruyere cheese
- 1/2 tsp dried thyme
- 5 thin slices of prosciutto
- 1 egg plus 1 tbsp water
- Optional: Hot honey or dijon / grainy mustard for serving
Instructions
- Preheat the oven to 375F and line a large baking sheet with parchment paper.
- Unroll the defrosted puff pastry sheet onto a lightly floured surface (like a cutting board) horizontally, it should be about 12-14 inches wide by 10 inches tall (roll out into this shape if needed).
- Make the egg wash by whisking together 1 egg with 1 tablespoon of water. Then, lightly brush the entire sheet of puff pastry with the egg wash. Set the egg wash aside.
- Sprinkle the entire surface of the puff pastry sheet with the freshly grated gruyere cheese and dried thyme.
- Layer the prosciutto slices side-by-side on top of the grated cheese, slightly overlapping the slices. Lightly press the cheese and prosciutto into the puff pastry (you can also use a rolling pin to roll over and press in the cheese gently).
- Use a pizza cutter or sharp knife to cut the puff pastry into 1 inch thick strips, you’ll get about 11-12 cheese twists. Note: If you prefer 22-24 cheese twists, cut the strips in half.
- Grab both ends of one strip and gently twist in opposite directions to create a spiral – place on the baking sheet and repeat until you've created puff pastry twists with all of the dough, making sure to leave space between the twists on the prepared baking sheet.
- Place in the fridge for 10 minutes – this helps the puff pastry cook better in the oven. After 10 minutes, remove the baking sheet from the fridge and using a pastry brush, brush each puff pastry cheese twist with egg wash.
- Bake for 18-20 minutes in the 375-degree oven or until the cheese twists are puffed and starting to turn golden brown on the bottom. Gently flip each cheese twist and then place back in the oven to bake for 3 more minutes.
- Remove from the oven and let the cheese twists cool completely on the baking sheet.
- Before serving, drizzle with some hot honey OR serve with a side of hot honey or dijon mustard for dipping.
- Best enjoyed the day they are made – you can definitely make these ahead of time! (See below for make-ahead freezer option)
Notes
- If using frozen puff pastry, make sure to defrost it according to package directions well ahead of time. I like to place it in the fridge overnight to be ready to use the next day.
- Make these ahead by following the instructions up until step 7 and instead place the baking sheet in the freezer for 20-30 minutes until frozen. Store in an airtight container or plastic freezer bag for up to 2 months. When ready, place on a baking sheet, brush with an egg wash and bake from frozen according to the directions above – they may require up to 5 minutes extra baking time. There is no need to thaw out before baking.
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