Skip to main content

Halloumi Puff Pastry Twists

3.1

(6)

Twisted breadsticks lined up o a sheet pan.
Photo by Joff Lee

These delicious crisp, cheesy snacks are perfect for entertaining and parties. Serve them with a glass of wine and a bowl of olives or as savory dippers for tzatziki.

Recipe information

  • Total Time

    27 minutes

  • Yield

    Makes about 40 twists

Ingredients

425g (14oz) pack ready-rolled puff pastry sheets (2 sheets)
Flour, for dusting
125g (4 1/2oz / 1 cup) grated halloumi
100g (4oz / 1 cup) grated Pecorino or Parmesan
A small bunch of chives, snipped
1 medium free-range egg, beaten
Sea salt and freshly ground black pepper

Preparation

  1. Step 1

    Preheat the oven to 200°C (180°C fan)/400°F/gas 6.

    Step 2

    Line two baking trays (cookie sheets) with baking parchment.

    Step 3

    Unroll one of the pastry sheets onto a lightly floured surface. Scatter nearly half of the grated cheeses over it. Sprinkle with the chives and season with a little salt and pepper.

    Step 4

    Fold the pastry in half to cover the cheesy filling and roll out to the original size. Cut into strips 1cm (1/2 inch) wide and brush lightly with beaten egg. Twist them three or four times. Repeat with the remaining sheet of pastry.

    Step 5

    Arrange the pastry twists on the baking trays and sprinkle with the remaining cheese. Bake in the oven for about 12 minutes until puffed up and golden brown.

    Step 6

    Leave to cool completely before eating. You can store them in an airtight container for 48 hours.

The cover of the cookbooks featuring planks of grilled halloumi cheese on a blue background.
From The Halloumi Cookbook © 2019 by Heather Thomas. Reprinted with permission by HarperCollins Publishers Buy the full book from HarperCollins or from Amazon.
Read More
Think flag cake—but with crisp puff pastry, whipped cream, and layers of fresh berries.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
Ground chicken, Parmesan, marinara, and plenty of mozz in a supersize sheet-pan dinner worth sharing.
This one-pot chicken and rice is a dinner-time winner. It gives you everything you need really: protein power, carb comfort, and joy in the form of crispy edges.
A halfway-homemade pastry to wow anyone.