Cheesy Twists (NOT GF / DF)

by Collette White | 8 August, 2019

Good Morning friends! I hope this finds you all well. I am always quite pleased with how well my family eat, it took work when the kids were little but the effort is well worth it. My 8 1/2 year old twins eat amazingly, however they both truly dislike pumpkin. Hubby, however, loves pumpkin soup and being Winter here in Tasmania, it’s certainly soup weather. So ‘cheesy twists’ are my compromise with the twins and it works. They get one with their soup and when finished they get another AND they love making them with me too so that’s an added bonus. I hope they help you and that you love them also! 


280gms tasty cheese – grated

90gms parmesan cheese – grated

1 tspn turmeric powder

1 tspn dried parsley flakes

1 tspn garlic powder

3 sheets puff pastry

1 egg whisked


Line 3 trays with baking paper and set aside. Preheat oven to 180°c.

Place both cheeses, turmeric, parsley and garlic into a bowl and mix well.

Working with one piece of puff pastry at a time: brush the top of the pastry with egg. Sprinkle cheese mixture generously over half of the puff pastry. Fold the pastry in half, so the cheese is completely covered. Brush the top with egg. Sprinkle with cheese mixture on the top.

Cut into approximate 2cm strips. Place on baking paper as is OR make slight twists with each strip.

Leave a 4cm gap between each strip.

Bake for 15-20 minutes until golden.

Makes approx. 18-20

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,