Warning: These twists are so addictive that it’s a good idea to make more than one batch!
I came up with this recipe after searching high and low in several gourmet markets and finding nothing that fit the image I had in my mind’s palate for these deliciously cheesy and light little twists.
The perfect party finger-food, these Parmesan-fennel twists ended up on the menu of the Hanukkah feature I wrote for the 2010 holiday issue of Rockland Magazine.
Needless to say, this year I’ll be making these for all my holiday parties!
To read the Rockland Magazine Hanukkah feature and for all the recipes click on Lights, candles, latkes! How to throw an unforgettable Hanukkah dinner party
Parmesan-Fennel Twists
makes 32
active time: 15 min
- unbleached all-purpose flour for the work surface
- 1 frozen puff pastry sheet – thawed at room temperature for 1 hour
- 1/2 cup finely grated Parmesan
- 2 tablespoons fennel seeds – coarsely crushed in a mortar
- 1 large jellyroll pan – lined with Silpat or lightly buttered
- Preheat the oven to 375ºF (190ºC).
- Step 1: Unfold puff pastry dough onto a floured surface. Sprinkle with a little additional flour and roll dough into a 10” x 10” square. Sprinkle the whole surface with the Parmesan and fennel seeds. Continue rolling the dough until it measures 12″ x 12″, pressing the Parmesan and fennel seeds into the dough. Cut dough into 1 1/2” x 3” pieces. Fold each piece in half lengthwise and twist two or three times. Place the twists on the prepared pan, 1” apart.
- Step 2: Bake for 10 to 12 minutes, until light-golden and puffed up. Serve warm or at room temperature.
- Cook’s note: The twists are better eaten the day they’re made. They can be stored in a sealed container for up to 2 days.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
{ 7 comments… read them below or add one }
These look like a simple and delicious starter for a holiday meal!
I can hardly wait to make these… I will come back and share my results… Thanks for sharing!
You really can’t beat puff pastry to make a delicious appetizer. These look beautiful. I love the use of fennel. :)
I definitely need to put these on my “Must Make” list! Just imagining the combo of parmesan and fennel seeds has my mouth watering…
So many uses for these twists throughout the year, in addition to a crowd pleaser when entertaining for the holidays. Must have a fantastic texture using the puff pastry.
Fantastic twist and I am sure I wouldn’t be able to stop eating just a few!
Viviane, I’m listening to Marc singing Viviane. Great music and Delicious looking recipes, I’ve got it all! What fun!!!! Thank you! :)
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