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 from the article, click here: Lights, candles, latkes! How to throw an unforgettable Hanukkah dinner party.
makes 32 twists
active time: 15 min
- 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
- unbleached all-purpose flour for the work surface
- 1 large jelly roll 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 can be stored in a sealed container for up to 2 days, but are best eaten the day they’re made.
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.