Description
These Apple Butter Cheese Twists are flaky, cheesy puff pastry twists flavored with sharp cheddar, parmesan, apple butter, and fresh thyme. Perfect as a savory snack or appetizer, they combine the richness of cheese with the subtle sweetness of apple butter and the aromatic hint of thyme. Crispy on the outside and tender inside, these twists deliver a delightful burst of flavor in every bite.
Ingredients
Scale
Cheese Blend
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated parmesan cheese
Puff Pastry & Coating
- 1 (17.3-oz.) package puff pastry sheets, thawed
- 1 large egg, lightly beaten
Fillings & Flavorings
- 1/4 cup apple butter
- 2 tsp. chopped fresh thyme
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 400°F (200°C). Line 2 baking sheets with parchment paper to ensure the twists bake evenly and do not stick.
- Combine cheeses: In a medium bowl, mix together the shredded sharp cheddar and grated parmesan cheeses until well blended.
- Prepare puff pastry sheets with cheese: On a clean surface, sprinkle 1/4 cup of the cheese mixture. Place one puff pastry sheet over the cheese and sprinkle with another 1/4 cup cheese blend on top. Using a rolling pin, press the cheese into the pastry and roll it out to a 10-by-14-inch rectangle. Repeat this process with the second puff pastry sheet and remaining cheese mixture.
- Assemble the layered pastry: Brush one puff pastry sheet’s surface with the beaten egg. Place the other sheet on one of the prepared baking sheets. Brush its surface with apple butter while leaving a 1-inch border around the edges. Sprinkle with remaining cheese blend and chopped fresh thyme. Top with the egg-washed pastry sheet, egg side down, then gently press layers together. Chill the assembled pastry in the refrigerator for 30 minutes or in the freezer for 15 minutes to firm up.
- Cut and twist the pastry strips: Transfer the chilled pastry to a cutting board and cut it into 3/4-inch wide strips using a sharp knife or pizza cutter. Arrange the strips on the prepared baking sheets, spacing them at least 1 inch apart. Pinch the ends of each strip to seal, then twist each end in opposite directions to create spirals. Press the ends into the parchment paper if they start to untwist. Refrigerate the twists for 30 minutes or freeze for 15 minutes to help maintain shape.
- Brush and bake: Brush the chilled twists with additional beaten egg for a golden finish. Bake them in the preheated oven for about 20 to 25 minutes or until golden brown and crisp.
- Cool and serve: Let the twists cool slightly on a wire rack. Serve them warm or at room temperature for the best flavor and texture.
Notes
- You can substitute the fresh thyme with dried thyme if fresh is not available, but reduce the quantity to 1 tsp as dried herbs are more concentrated.
- For a dairy-free version, substitute cheeses with dairy-free alternatives and use a suitable egg wash substitute like almond milk glaze.
- These twists can be made ahead and frozen before baking; just add a few extra minutes to baking time when cooking from frozen.
- Use a sharp pizza cutter or knife to ensure clean cuts and even strips that twist easily without tearing.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in an oven for best results.
