Savory Kosher Cheese and Herb Puff Pastry Twists

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These cheese and herb puff pastry twists became my go-to appetizer after I discovered them at a friend’s dairy Shabbat meal. I was skeptical about making anything with puff pastry from scratch, but it turns out store-bought kosher puff pastry works perfectly for these golden, flaky spirals.

The combination of sharp cheese and fresh herbs creates the perfect balance. I usually reach for aged cheddar or Gruyère, but any good kosher hard cheese works well. Fresh dill and chives are my favorites here, though you can swap in whatever herbs you have on hand. The key is not to overload the pastry with filling.

Why Puff Pastry Twists Work So Well

What makes these twists special is how the puff pastry creates dozens of crispy layers while the cheese melts into pockets of savory goodness. I learned to brush them with beaten egg right before baking, which gives that beautiful golden shine you see in bakery windows. The herbs stay bright green and fragrant throughout the baking process.

These work beautifully for dairy meals, whether you’re hosting a brunch or need something elegant for a wine and cheese evening. They pair wonderfully with a crisp white wine or sparkling grape juice. I often make a double batch because they disappear quickly, and honestly, they’re just as good at room temperature the next day.

Perfect for Dairy Shabbat Meals

Savory Kosher Cheese and Herb Puff Pastry Twists - Jewish recipe
These cheese and herb puff pastry twists became my go-to appetizer after I discovered them at a friend's dairy Shabbat meal. I was skeptical about making anything with puff pastry from scratch, but it turns out store-bought kosher puff pastry works perfectly for these golden, flaky spirals. The combination of sharp cheese and fresh herbs creates the perfect balance. I usually reach for aged cheddar or Gruyère, but any good kosher hard cheese works well. Fresh dill and chives are my favorites here, though you can swap in whatever herbs you have on hand. The key is not to overload the pastry with filling. What makes these twists special is how the puff pastry creates dozens of crispy layers while the cheese melts into pockets of savory goodness. I learned to brush them with beaten egg right before baking, which gives that beautiful golden shine you see in bakery windows. The herbs stay bright green and fragrant throughout the baking process. These work beautifully for dairy meals, whether you're hosting a brunch or need something elegant for a wine and cheese evening. They pair wonderfully with a crisp white wine or sparkling grape juice. I often make a double batch because they disappear quickly, and honestly, they're just as good at room temperature the next day.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 twists
Course: Appetizer
Cuisine: Jewish
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 sheet frozen kosher puff pastry thawed according to package directions
  • 1 cup sharp kosher cheddar cheese freshly grated
  • 2 tablespoons fresh dill finely chopped
  • 2 tablespoons fresh chives finely chopped
  • 1 tablespoon fresh parsley finely chopped
  • 1 large egg beaten, for egg wash
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper freshly ground
  • 1 tablespoon sesame seeds optional, for topping

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the thawed puff pastry sheet into a 12x10-inch rectangle.
  3. In a small bowl, combine the grated cheese, chopped dill, chives, parsley, salt, and pepper. Mix well.
  4. Sprinkle the cheese and herb mixture evenly over the entire surface of the pastry, pressing gently to help it adhere.
  5. Starting from one long edge, tightly roll the pastry into a log. Pinch the seam to seal.
  6. Using a sharp knife, cut the log into 12 equal slices, each about 1 inch thick.
  7. Place the slices cut-side down on the prepared baking sheet, spacing them about 2 inches apart.
  8. Gently twist each slice to create a spiral shape, then brush the tops with beaten egg.
  9. Sprinkle with sesame seeds if using.
  10. Bake for 15-18 minutes, or until golden brown and puffed. The cheese should be melted and bubbly.
  11. Cool on the baking sheet for 5 minutes before serving warm.

Notes

These twists are best served warm but can be enjoyed at room temperature. Store leftovers covered in the refrigerator for up to 2 days and reheat in a 350°F oven for 5 minutes to crisp up. You can substitute the herbs with dried versions (use 1 teaspoon each) if fresh aren't available. For a spicier version, add a pinch of cayenne pepper to the cheese mixture.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 13g 17%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 220mg 10%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.

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