Chili-Cheese Twists

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Chili-Cheese Twists
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  1. 1
  2. sheet frozen puff pastry (from 17.3-oz package)
  3. 1
  4. egg
  5. 1
  6. tablespoon water
  7. 1/2
  8. cup finely shredded Cheddar cheese (2 oz)
  9. 1
  10. tablespoon chili powder
  1. 1. Thaw pastry sheet at room temperature 30 minutes. Meanwhile, in small bowl, beat egg and water until well blended; set aside. In another small bowl, mix cheese and chili powder.
  2. 2 Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  3. 3 On lightly floured surface, roll thawed pastry sheet with rolling pin into 14x10-inch rectangle; cut in half lengthwise. Brush egg mixture over both rectangles; reserve remaining egg mixture. Spread cheese mixture evenly over 1 rectangle; top with second rectangle, egg side down. Gently roll pastry to seal.
  4. 4 Cut pastry crosswise into 28 (1/2-inch) strips. Twist strips; place 2 inches apart on cookie sheet, pressing ends down. Brush with remaining egg mixture.
  5. 5 Bake 10 to 12 minutes or until golden brown. Serve warm or at room temperature.
  6. These cheesy twists can be made up to a month ahead and frozen until ready to bake. Increase bake time to 15 minutes.
  7. Store the twists refrigerated in an airtight container up to one week.
  8. Serve the twist in glass tumblers to add height to the appetizer buffet table.
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