Looking for a fun and tasty appetizer perfect for happy hours, casual brunches, buffet-style gatherings or even your monthly card or Bunco parties? Allow Pepper Jack Cheese Twists to fill the bill!
Made using pre-packaged puff pastry sheets, freshly grated pepper jack cheese and a simple egg wash, these Pepper Jack Cheese Twists can be assembled and ready-to-bake in under 30 minutes (20 if you’ve made them before). Add another 10-12 minutes in a hot oven and you’re well on your way to serving the perfect party food.
For those who have never made puff pastry cheese twists before, I’m providing a brief, photo tutorial alongside this recipe to demystify the process. While you are free to substitute another of your favorite cheeses for the pepper jack, I find the the spicy, delicate and buttery flavor of quality pepper jack is a nice, well-balanced accompaniment to the rather bland flavor of plain puff pastry. In tandem, the two are sure to add interest to any table or gathering.
Pepper Jack Cheese Twists
(from InnCuisine.com, adapted from Pepperidge Farm)
- half package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed according to package instructions
- 1 egg (plus 1 tablespoon of water to make the egg wash)
- 1 cup freshly grated pepper jack cheese
Preheat oven to 400 degrees F for baking.
Unfold puff pastry sheet on a lightly floured surface. Sprinkle a bit of flour on top and roll pastry sheet into an approximately 14×11″ rectangle, gently turning or flipping the sheet if necessary. Using a pastry scraper (or other blunt edge tool), lightly score a centered line *lengthwise down the pastry sheet, taking care not to cut through the pastry (you are merely marking a center line). *Lengthwise=down the 14″ length of the pastry sheet; this will mark two, undivided, 5 & 1/2″ wide sides.
Mix 1 egg with 1 tablespoon water and whisk until blended. Brush both halves of the pastry sheet with egg wash, reserving any leftover (you’ll need the rest in a moment).
Sprinkle half the pastry sheet with freshly grated pepper jack cheese.
Fold the other half of the pastry up and over the cheese, pressing the two halves together by hand (or by rolling lightly with rolling pin). Gently press edges to seal.
Using pastry scraper (or other blunt edge tool), carefully mark pastry at 1/2″ intervals and cut lengthwise to create approximately nine (1/2″ x 14″ ) slices.
Working 1 at a time, gently twist each slice to desired shape and lay on baking sheet lined with parchment paper or sprayed with non-stick cooking spray. Tip: twist slices in one direction and pinch ends down on baking sheet to seal.
When all slices have been twisted and placed on cookie sheet, lightly brush each twist with the remaining egg wash, taking care not to tear or open the seams.
Place baking sheet in a preheated 400 degree F oven and bake for 10-12 minutes or until twists are golden (keep a watchful eye). Remove from oven and allow to cool just briefly. If necessary, trim any cheese overflow from the sides of twists to tidy them up a bit (this can easily be done with kitchen sheers or a sharp paring knife). Place cheese twists on an attractive plate (or serve upright in a vase) and serve alongside fresh fruit and/or semi-dry white wine.
Yield: approximately 9 full-length twists. To make more, consider making a double batch or slicing the prepared cheese pastry crosswise instead of lengthwise. This would create more twists, albeit shorter ones.
Enjoy!
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These would be perfect to make for a lingerie shower for our future daughter-in-law next month…LOVE pepper jack cheese! How far ahead could I make these? I’ve never worked with puff pastry but your instructions make it look simple. I’m definitely going to give it a try!
So delicious and so easy Sandie! Perfect for a dinner party
These look awesome! I have all the ingredients here too, I bet you could use any kind of cheese.
YUM!
It’s funny Sandie, because I was just thinking of cheese twists. I was envisioning a table setting with cheese twists as a decorative piece….delicious to eat too!!!
That looks wonderfully simple, and really, all you had to say was pastry and cheese. I’d eat them all at once, lol!
Mary Jo – Yours is such a good question…these twists can be made up to 4 weeks in advance, when stored properly in the freezer. Here’s how:
Make the twists following these instructions, up to the point of baking. Instead of putting them in the oven, instead cover them with wrap and place in the freezer instead. After the twists are frozen, remove and place twists into a freezer-safe storage bag or container for up to 1 month to store. When you are ready to bake, simply place frozen twists on a cookie sheet lined with parchment paper (or sprayed with non-stick spray) and bake in a preheated, 400 degree F oven for 15 minutes or until golden. No need to thaw before baking. Enjoy!
Lorraine – Yes, especially when paired with a smooth, semi-dry white wine…these twists are wonderful for dinner parties.
Maris – If you try them with another type of cheese, let me know!
Val – Isn’t it weird how that happens, as if the universal food blogger consciousness were in sync! Although I served them on a favorite serving plate, these twists would be gorgeous standing upright in a vase or glass on the table…very attention garnering.
Mike – I know! Hard to pass up anything pastry or cheese, isn’t it?
These sound yummy – I’ve made cheese twists in the past and have served them in two tall vases standing in the middle of the table (the kind that curve out at the top of the vase). Great presentation – casual, fun and easy for guests to grab.
Those do look like they would be so easy to make and really different and impressive. Thanks for sharing the recipe.
Love that photo too!
I love the idea of using pepper jack, what a nice way to add a kick to a classic! I have a sheet of puff pastry in the freezer, I may have to make these soon.
YUM!!! I’d LOVE those! They look so easy!
Mmmm…who wouldn’t love these? I made pastry twists once before, but adding the cheese to the outside – your approach, with the cheese tucked inside, sounds like a better one.
Printing this puppy out!
These sound and look so very good. I need to get crackin! Your first picture with the cheese twists and a great bottle of wine said it all……I’m soooo ready!
What a great idea! Perfect app for cocktail time! Thanks for this!
I always have puff pastry in the freezer — and I always have a container of leftover grated cheese in the freezer too. If you shred all of the ends of bits of cheese, you’re always ready for pizza — or cool bread sticks like these.
Looks so good! I love having cheesesticks at parties.
Thanks for the step by step- those look like a great easy appetizer. Or even as a side for tomato soup!
things i LOVE:
-pepperjack cheese
-puff pastry
that said, this is the best appetizer ever, and i’d be tempted to have it as the main course too.
The pictures are great, I think that I can taste them from just looking. I would probably eat them all! I have to agree with most of the commenters as well, super yummy!