It’s happened to all of us. It’s the holiday season and suddenly you remember that you’re going to a party and you have to bring something. You don’t have time for something involved. You need an easy recipe and you need it now.
Enter in my favorite item to have on hand around the holidays: puff pastry dough. Guys, I kid you not that this stuff has saved my life soooo many times. There are so many ways you can use this stuff. Today, I’m going to share how I use puff pastry dough 3 ways.
My Puff Pastry Dough Twists are sure to be a twist with adults and kids. My favorite thing about making puff pastry dough twists is that many times you will find the ingredients in your kitchen. Right now, I’m going to highlight 4 of my very favorite ingredients to use when making puff pastry twists: cheddar cheese, bacon, parmesan cheese, and Nutella.
Ingredients for Puff Pastry Dough Twists
3 sheets of puff pastry dough (normally puff pastry dough comes 2 sheets to a box, so you’ll need to buy 2 boxes and you’ll have an extra sheet leftover)
For the Cheddar Bacon Twists: 1 Cup of Shredded Cheddar Cheese and 1/2 Cup of Bacon
For the Parmesan Twists: 1 1/2 Cup of Shredded Parmesan Cheese or Parmigiano-Reggiano (you want a hard salty cheese)
For the Nutella Twists: 1 1/2 Cup of Nutella (If you don’t do Nutella you can substitute any nut butter)
Silicon Baking Mat (I highly suggest this, the cheese tends to crust and scrapping the cheese off the sheet can be a challenge
Knife or spatula or offset spatula to spread the Nutella with
A knife to cut the puff pastry dough with
1. Preheat oven to 400 degrees
2. On a flat surface, lay out one sheet of puff pastry dough. Place your chosen filling evenly on half of the puff pastry dough. If you are doing the Parmesan Cheese/ Parmigiano-Reggiano or bacon and cheddar lightly press the filling into the dough. If you have extra loose filling (not Nutella) save it for step 5.
3. Remember how you only put the filling on ½ the puff pastry dough? Take the half, that doesn’t have the filling on it and fold it over so the filling is sandwiched between the puff pastry dough. Also, it doesn’t matter which way you fold the puff pastry because it’s a perfect square. If you’re using puff pastry dough that isn’t a square, fold the dough hot dog style.
4. Now, it’s time to cut the puff pastry dough into strips. Somehow I forgot to take pictures of cutting the dough into strips (sorry!) so you’ll have to bear with the picture and the drawn on “cut” lines. It’s easy I promise! You are going to end up with 8 strips. When you cut the dough make sure the strips are cut horizontal and not vertical.
5. Now you’re going to twist the strips of puff pastry dough. Place the strips of puff pastry dough on the cookie sheet and press down the ends. Make sure to space out the twists evenly.
6. This step is optional, but adds a bit of extra flavor. If you have extra loose filling sprinkle that filling on top of the twists. Lightly press the filling into the twists.
Note: Try really hard to not open the oven during baking. Puff pastry dough puffs up because of the steam that builds-up in an oven. If you open the oven door the steam will escape and you won’t get a good puff.
7. Cook for 10-17 minutes. The cooking time honestly depends on your oven. I would highly suggest starting out with the smaller amount of time and watching how the puff pastry dough is doing. Your aiming for a lighter golden brown.
So this next step depends on when and how you want to serve the twists.
8. If you are serving the twists right away you want to let the twists cool enough so you can pick them up. If you are going to be serving the twists later let the twists cool on the cookie sheet.
9. To reheat the twists: Preheat oven to 350 degrees. Wrap your twists (keep flavors separated) in foil and stick in the oven for roughly 10 minutes. Open the foil (be careful there will be steam) and place on a plate and serve.
To get kids involved:
Have them grate the cheese
Have them sprinkle/ spread the filling
Have them twist the puff pastry dough