The perfect snack or party appetizer, these baked cheese twits are just the thing to serve!
Whether it’s for a school lunch or for dinner, you’ve GOT to try these Easy Baked Cheese Twists! They are perfect to send off in a lunchbox along with a warm bowl of soup or, paired with some protein and fresh veggies.
Can’t figure out how to come up with new lunch ideas? Check out our Lunch Plans. They are the perfect mealtime assistant for both lunch and dinner.
Now and then, these Baked Cheese Twists are a nice surprise to serve, and the best part is that they are easy to make! They go great with marinara sauce or my Slow Cooker Veggie Tomato Soup, which I’ll make for dinner one night, and use the leftovers for lunch in a thermos, the next day!
I mean who doesn’t love a hot lunch of twisted cheesy, flaky pastry baked to perfection and dunked in hot soup? This is one recipe your family will request again and again!
Check out our top 5 Thermos Containers if you are looking for a container to send some hot soup along with these baked cheese twists.
Cheese Twists
- Yield: Makes 4 to 6 twists 1x
- Cuisine: Lunch
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 large egg
- 1/2 cup shredded Italian cheese blend, such as Parmesan, Romano, and Asiago
- 1/2 cup mozzarella cheese
- All-purpose flour, for dusting
Instructions
Let the frozen puff pastry thaw at room temperature until softened, about 30 minutes.
Meanwhile, preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
Crack the egg into a small bowl or cup. Add 1 tablespoon (15 mL) water, and whisk until blended. In another small bowl, mix together the cheeses.
Unfold the thawed puff pastry sheet and place on a lightly floured work surface. Using a pastry brush, brush some of the egg mixture evenly over the dough. Sprinkle half of the cheese mixture evenly over half of the egg-brushed dough.
Fold the uncovered dough over the cheese and press gently to seal. Brush the top with the egg mixture, sprinkle with half of the remaining cheese mixture, and press gently to help stick. Turn the dough over, brush the other side with the egg mixture, sprinkle with the remaining cheese, and press gently. Discard any remaining egg mixture.
Cut the pastry lengthwise into 4 equal strips. Holding each strip by the ends, turn the ends a few times in opposite direction to make a twist. Place the twists, evenly spaced, on the baking sheet.
Bake until browned, about 10 minutes. Let cool briefly. Serve warm or at room temperature.
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Sounds delicious. I am thinking some pepper would be a good addition !
★★★★★
Do you use a single sheet of pastry and repeat the steps until all the pastry sheets are used up? Thanks
No. you roll out the entire sheet with all the layers and slice that way. I don’t separate by sheet.
do you ever make these he night before for lunches? If so, do you just refrigerate them overnight and then let them come to room temp in your kiddos lunchbox? I want to make these to take for a school snack for my son’s class along with some marinara sauce to dip in. Do you think that’s doable?
Yes. I make them the night before and once they are cooled, I put them in a large tupperware. I don’t refrigerate them. I the morning, I stick them in the lunchbox.
I just made these and I’m not sure what I did wrong the cheese all melted and the pastry didn’t puff up it’s just a melted cheese mess
I found it very difficult to twist them so the cheese didn’t fall off too
Help what did I do wrong?
My daughter has an egg allergy – how do you think an egg replacer (we use Ener-G Egg Replacer) will work in this?
Stephanie, I have not tried the egg replacer in this recipe. You can try brushing it with milk instead.
I made these first thing this morning so that I could send them in my kids’ lunch. While I suppose they aren’t the healthiest of things, man are they ever delicious and I couldn’t get over just how easy they are to make. Mine took a bit longer to bake. I bought the pre-rolled pastry and maybe it is thicker than yours?
I will be making these again for sure!!! Thank you :)
★★★★★
So glad your kids loved it! Oven temperatures always vary so cooking times can vary by 3-5 minutes. They are easy and delicious!
I’m definitely going to make these :D
★★★★★
Oh my gosh. I’m tempted to go to the 24-hour grocery right now, in my pajamas, at 10:30 pm to get the ingredients to make these! I can’t wait to try!
Jenny, you are not the only one who has those moments :)
Have you tried those pastry sheets with instead of mozarella, cream cheese in the inside and some brown sugar in the outside? In PR we call it Quesitos… and mmmmmmmmmmmmmmmm
GREAT IDEA!!