Frozen puff pastry is sort of like the Swiss Army knife of the party pastry world, and we’re still discovering all the different ways it can be used to impress our hungry, drink-sipping guests. Not only are there countless ways to fill and top it, but there are also so many ways to shape this frozen staple, and, as far as I’m concerned, the “twist” is my favorite.
It always looks gorgeous once baked, but the method works no matter what we’re sandwiching in between the layers of dough before we cut and twist. Speaking of layers, the key to working with frozen puff pastry is to do any cutting while it’s still very cold, and firm. Clean, straight cuts equal great looking twists. Beside that tip, as long as you bake them long enough, not much can go wrong, and I really do hope you give them a try soon. Enjoy!
Ingredients
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2 large apples
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1 tablespoon lemon juice
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1 tablespoon butter
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2 tablespoons brown sugar
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1 (14 ounce) package puff pastry, (such as Dufour®)
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6 ounces extra sharp Cheddar cheese, grated
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1 teaspoon sea salt (optional)
Directions
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Grate apples into a bowl and toss with lemon juice.
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Add butter and brown sugar to a pan over medium-high heat. As butter melts, give the mixture a stir and add the apple.
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Cook, stirring, until apples are as browned as you like and most of the liquid is evaporated, about 5 minutes. Transfer to a plate, and let cool, then refrigerate until very cold, about 20 minutes.
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Separate puff pastry, without thawing, along the seams to get 4 equally sized rectangles. Top 2 rectangles with chilled apple mixture, and spread evenly to the edges.
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Top each rectangle evenly with about 2 ounces grated Cheddar, saving about 2 ounces for the tops. Align remaining 2 rectangles on top and flatten with your hand. Freeze for 10 to 15 minutes.
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone mat or parchment.
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Cut each rectangle into 6 pieces. As soon as they are flexible enough to work with, start in the center, twist each strip a few times, and place on the prepared baking sheet. Top with remaining grated cheese, and sprinkle lightly with salt.
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Bake in the preheated oven until golden brown and puffy, 25 to 30 minutes.
![wire rack with apple cheddar puff pastry twists on gray counter]()
John Mitzewich
Nutrition Facts (per serving)
| 277 | Calories |
| 18g | Fat |
| 23g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 277 | |
| % Daily Value * | |
| Total Fat 18g | 24% |
| Saturated Fat 5g | 26% |
| Cholesterol 17mg | 6% |
| Sodium 185mg | 8% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 1g | 5% |
| Total Sugars 6g | |
| Protein 6g | 12% |
| Vitamin C 2mg | 2% |
| Calcium 108mg | 8% |
| Iron 1mg | 5% |
| Potassium 75mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
