Rosemary Parmesan Twists

Mark Boughton/styling: Teresa Blackburn
  • Yield: 12 servings
  • Prep: 10 mins
  • Cook: 10 mins

Puff pastry is a magic ingredient for busy cooks: it’s elegant, delicious and deceptively easy to work with.


1sheet (from 17.25-ounce package) frozen puff pastry, thawed
1 egg
1tablespoon water
1/4cup shredded Parmesan
1 1/2tablespoons chopped fresh rosemary (or 1 tablespoon dried)
1/2teaspoon coarsely ground black pepper


  1. Preheat oven to 400F. Line two baking sheets with parchment paper.
  2. Roll puff pastry into a 10-by-14-inch rectangle. Whisk egg and water together and brush on pastry. Sprinkle with Parmesan, rosemary and pepper, pressing lightly into pastry with your fingers.
  3. Cut pastry into 24 strips, each slightly more than 1/2-inch wide. Twist each strip and place on baking sheets. Bake 10 to 12 minutes, until golden. Serve warm or at room temperature.

Recipe by Gretchen Roberts.


Learn more about using puff pastry from Relish Cooking Show Chef Brian Morris.

Watch the video

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 240
  • Fat 17g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 4g
  • Cholesterol 15mg
  • Sodium 140mg
  • Potassium 35mg
  • Carbohydrate 19g
  • Fiber 1g
  • Sugars 0g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 6%