How To Make 6-Step Cheese Twists

These cheese twists—also known as cheese straws—are made with flaky puff pastry layered with sharp cheddar, chives, and a touch of cayenne for subtle heat. As they bake, the cheese melts out and creates irresistibly lacy, crisp edges, making them perfect for parties, holidays, or casual cocktail snacking. If you’re building out an appetizer spread, try my French onion soup bites or this decadent garlic butter tomato cheese bread next.

	Why You’ll Love This Recipe
	Flaky and Crisp – Puff pastry bakes into golden, buttery twists with crisp cheese edges.
Easy Entertaining – Simple ingredients with impressive, party-ready results.
Customizable – Easy to adapt with different cheeses, herbs, or spices.

Key Ingredients in This Recipe

Puff pastry – Puff pastry can be made at home, though I prefer to use store-bought instead to cut down on prep time. It can be found in the freezer section of grocery stores, typically by pies and other desserts. Since it is frozen it is best to move the puff pastry package to the fridge to let it slowly thaw a day in advance. For a quicker thaw, I also recommend letting the puff pastry sit at room temperature for 1 hour. But if the dough is left out too long it can become too soft and the dough can easily tear.
Cheddar cheese – I use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor.
Chives – Fresh or dried chives can be used in this recipe interchangeably.
Cayenne – Adding a bit of cayenne complements the sharp cheddar cheese and adds just the right kick to this appetizer. Feel free to omit if you don’t like spice, though it adds a nice flavor to the recipe.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

Keep the puff pastry cold while working—if it gets too soft, pop it back in the fridge for a few minutes to make twisting easier and keep the layers flaky.

Swaps and Substitutions

Cheese: Swap sharp cheddar for Gruyère, Parmesan, Gouda, or Pecorino Romano.
Herbs: Use thyme, rosemary, or parsley in place of chives.
Spice: Omit cayenne for a mild version or swap with smoked paprika.
Puff pastry: Store-bought works best, but homemade can be used if preferred.

How to Make Cheese Twists (Step-by-Step)

Unfold the puff pastry. — **Step 1: Unfold puff pastry.**
Unfold puff pastry sheets onto a clean, lightly floured work surface. If the puff pastry box comes with only 1 sheet, then cut it in half. Use a rolling pin to lightly roll the dough out, just enough to smooth any creases from the dough.

**Step 2: Layer egg wash and cheese.**
In a small bowl whisk together the egg and 1 tablespoon water. Use a pastry brush to spread the egg wash over one sheet of puff pastry. Sprinkle half the cheese over the egg wash. Top with ½ the chives and cayenne. Season with salt and pepper.

**Step 3: Add the other layer of puff pastry.**
Layer the second sheet of puff pastry over the top of the cheese and press gently to adhere the edges.

**Step 4: Repeat with egg wash and cheese.**
Brush the top with egg wash and sprinkle the remaining cheese, chives, and cayenne over the top.
Lightly sprinkle the rolling pin with flour and then gently roll the rectangle of cheesy puff pastry out so it’s ¼” thick.

Cut into strips - How To Make Cheese Twists. — **Step 5: Cut into strips.**
Cut the puff pastry into ½” thick strips. For shorter cheese twists, cut the strips in half crosswise.

**Step 6: Twist the strips.**
Working one strip at a time, carefully twist each strip several times. Line baking sheets with parchment paper or silicone baking mats. Place strips 1” apart on the baking sheet. Repeat with the remaining strips, working in batches if needed.

Other Variations on Cheese Twists

Parmesan & Garlic – Swap the Cheddar cheese with 1½ cups of grated Parmesan (or Pecorino Romano). Add 1 teaspoon of garlic powder and omit the cayenne and chives. I like to add a bit more freshly ground pepper to this version over the cheese mixture, giving it flavors reminiscent of cacio e pepe.
Gouda & Thyme – Swap the Cheddar cheese with 1½ cups of shredded Gouda cheese. Swap the chives for 1 tablespoon chopped fresh thyme. Omit the cayenne.
Gruyère – Gruyère has such a rich, unique flavor – I like to serve it on its own in these puff pastry cheese straws. Swap the Cheddar cheese with 1½ cups shredded Gruyère cheese and omit the chives and cayenne.

How to Serve Cheese Twists

Serve at room temperature: Perfect for parties and grazing boards.
Pair with drinks: Serve alongside wine, cocktails, or beer.
Add to a board: Use as a crunchy element on a cheese or charcuterie board.
Snack-style: Serve on their own as an easy appetizer.

How to Store Cheese Twists

Store in an airtight container: Keep at room temperature for up to 2 days.
Re-crisp if needed: Briefly broil for 1–2 minutes before serving.
Avoid refrigeration: Refrigerating can soften the pastry.

FAQ – Frequently Asked Questions

Can cheese twists be made ahead of time?

Yes. They can be baked up to one day ahead and stored in an airtight container, then briefly reheated before serving.

What cheese works best for cheese twists?

Sharp cheddar works best because it retains its flavor as it bakes, but Gruyère, Parmesan, or Gouda are great alternatives.

Can cheese twists be frozen?

Yes. Freeze unbaked twists on a baking sheet, then transfer to a freezer bag and bake straight from frozen, adding a few extra minutes.

Why did my cheese twists spread too much?

This usually happens if the puff pastry became too warm. Keeping the dough chilled helps the twists hold their shape.

Are cheese twists the same as cheese straws?

Yes. The terms are often used interchangeably and refer to the same flaky, cheesy puff pastry appetizer.

Other Recipes to Try

If you liked this recipe, try out one of the following appetizers for your next get together:

Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).

How To Make Cheese Twists

By Kylie Mazon-Chambers

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Prep Time 10

Cook Time 20

Serves cheese twists

US Customary – Metric

Ingredients:

▢ 1 (17.3 ounce) box puff pastry (2 sheets), thawed at room temperature
▢ All-purpose flour, as needed, for rolling
▢ 1 large egg
▢ 1½ cups shredded sharp Cheddar cheese, divided
▢ 2 tablespoons chopped chives, divided
▢ ¼ teaspoon cayenne, divided
▢ Kosher salt, as needed
▢ Freshly ground black pepper, as needed

Instructions:

Preheat the oven to 400ºF (200ºC).
Unfold puff pastry sheets onto a clean, lightly floured work surface. If the puff pastry box comes with only 1 sheet, then cut it in half. Use a rolling pin to lightly roll the dough out, just enough to smooth any creases from the dough.
In a small bowl whisk together the egg and 1 tablespoon water. Use a pastry brush to spread the egg wash over one sheet of puff pastry. Sprinkle half the cheese over the egg wash. Top with ½ the chives and cayenne. Season with salt and pepper.
Layer the second sheet of puff pastry over the top of the cheese and press gently to adhere the edges.
Brush the top with egg wash and sprinkle the remaining cheese, chives, and cayenne over the top.
Lightly sprinkle the rolling pin with flour and then gently roll the rectangle of cheesy puff pastry out so it’s ¼” thick.
Cut the puff pastry into ½” thick strips. For shorter cheese twists, cut the strips in half crosswise (optional).
Working one strip at a time, carefully twist each strip several times. Line baking sheets with parchment paper or silicone baking mats. Place strips 1” apart on the baking sheet. Repeat with the remaining strips, working in batches if needed.
Cook until the twists are golden brown, rotating the pans halfway through, about 15 to 20 minutes. Let cool completely and serve.

Notes: