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AUGUST 23, 2016 — 7 COMMENTS

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As a result of my poor food management, I had two boxes of opened puff pastry to use up. I could have used it up on a
+
chicken pot pie but it’ll be boring  because there won’t be anything new to blog about. As I was making mushroom
soup for dinner, I thought of having  something garlicky and cheesy to go with it, and suddenly, I was reminded of -
those breadsticks that I love nomming on. And so, these garlic parmesan twists were born!

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These garlic parmesan twists were  easy to make, and even easier to eat  – be very  wary of them because you will
unknowingly finish many of them in one go! I ate about 3 or 4 of them while they were still warm, and took one almost
every time I walked past them, yes they were that addictive!

The first batch of garlic parmesan twists that were crooked and twisted – I don’t know why!

Melted butter, garlic, freshly grated parmesan and a bit of cayenne pepper were mixed together to form an easy-peasy
filling. You can use more garlic if you love garlic a lot, but the amount I used gave a just nice garlicky flavour without
leaving you a garlicky breath. Puff pastry is the secret shortcut ingredient here to make these garlic parmesan twists
because it’s buttery and gives the twists a crispy and flaky texture.

In the end these garlic parmesan twists didn’t go very well with mushroom soup, because they don’t soak up much
soup, but they did made incredibly  delicious, buttery, flaky, crispy, garlicky and cheesy  snacks  that I  can absolutely
guarantee that you won’t stop at one! And here’s how to make them!

S T E P - B Y- S T E P P H O T O S

Enjoy!

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G A R L I C PA R M E S A N T W I S T S

PREP TIME COOK TIME TOTA L T I M E

20 mins 20 mins 40 mins

Yield: Makes about 25 twists

INGREDIENTS

45 grams unsalted butter, melted

2 to 3 cloves garlic, peeled and minced

30 grams freshly grated parmesan (about ¾ cup)

Dash of cayenne pepper (optional)

450 to 500 grams puff pastry, thawed

All-purpose flour, for dusting

PRINT

METHOD

1. Preheat oven to 200C / 400F (fan-assisted). Line baking sheets with parchment paper or silpat and set aside.

2. Combine butter, garlic, parmesan and cayenne pepper in a small bowl. Set aside.

3. Dust the tabletop with flour and place the puff pastry on top. Dust the puff pastry and rolling pin with more flour to
prevent sticking then roll out puff pastry into ⅛-inch thick - about 17x12-inch big.

4. Spread the butter mixture on the lower half of the puff pastry along the long side.

5. Carefully lift the top half of the puff pastry over the bottom half of the puff pastry to cover the butter mixture.

6. Dust the puff pastry and rolling pin with flour again and roll gently so the puff pastry adhere together.

7. Use a pizza cutter and the rolling pin (or a ruler) as a guide and cut into ½-inch strips.

8. Carefully lift up one strip of dough, twist it and place it on the lined baking sheet. Repeat, spacing the dough 1-inch
apart from each other.

9. Bake the twists for 15 to 18 minutes until the twists are golden-brown, rotating the baking sheet if needed.

10. Let the twists cool on the baking sheet slightly or completely before serving.

Storage
1. Allow the twists to cool completely, then store in an airtight container in the refrigerator. Toast the twists until
warmed through before serving.

NAGGY NOTES
- I have not tried the recipe with the pre-grated powdery stuff, but I honestly feel that they will never be as good. So do me and
yourself a favour and get a block of good-quality parmesan for this recipe (and future recipes that require parmesan)!

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FILED UNDER: APPETIZERS AND SIDES, BREADS & LOAVES, FUSION, SAVOURY BREADS
TAGGED WITH: BUTTER, CAYENNE, GARLIC, PARMESAN, PUFF PASTRY

© Jasline N. and Foodie Baker, 2008 – 2020

Recipes: If you’d like to use, share and/or publish my recipes, please re-write them in your own words and include a link back to the recipe. I’d love to visit your
blog to see what you’ve done with my recipe, not to see my recipe there, copy and pasted word for word!

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COMMENTS

Sabrina B. says

October 15, 2016 at 11:22 pm

thanks for this, had recently bought some from Whole Foods, but so much better to make them and tweak
the ingredients (different cheeses, maybe some rosemary?), very helpful step by step guide too!

Reply

Mary Frances says

September 1, 2016 at 5:01 pm

These are fantastic, a “twist” on garlic bread! but its half the hassel of mess and cutting, great idea.

Reply

apuginthekitchen says

August 31, 2016 at 4:13 am

I think I could eat all of them. Love these, they look so nice and are a great addition to dinner parties or
cocktail parties.

Reply

Carole from Carole's Chatter says

August 27, 2016 at 4:53 am

Hi Jasline, this is great. I hope you bring it over to Food on Friday: Finger Food. Cheers from Carole’s Chatter

Reply

Raymund says

August 24, 2016 at 11:48 am

This is a nice snack or even appetizer

Reply

RecipeTin (@Recipe_Tin) says

August 24, 2016 at 4:28 am

Those twists look so yummy! I will definitely try this out.

Reply

Bam's Kitchen says

August 23, 2016 at 10:10 pm

Hello Jasline! Missed you and all of your delicious recipes. Oh my goodness my boys would gobble these
delicious little garlic parmesan twists in a nano-second. Thanks so much for your support and virtual hugs.
Take Care, BAM

Reply

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My name is Jasline and I’m a foodie from Singapore who
loves to cook, bake and travel. I blog about recipes that my
family, friends and I have tried, photographed and tasted,
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