Parmesan-fennel twists

November 28, 2010

Parmesan-fennel twists

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.

Parmesan-fennel twists

Parmesan-fennel twists

makes 32 twists
active time: 15 min

  1. 1 frozen puff pastry sheet – thawed at room temperature for 1 hour
  2. 1/2 cup finely grated Parmesan
  3. 2 tablespoons fennel seeds – coarsely crushed in a mortar
  1. unbleached all-purpose flour for the work surface
  2. 1 large jelly roll pan – lined with Silpat or lightly buttered

  1. Preheat the oven to 375ºF (190ºC).
  2. 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.
  3. Step 2: Bake for 10 to 12 minutes, until light-golden and puffed up. Serve warm or at room temperature.
  4. 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.

finger food, cheese twists, parmesan, fennel

© 2014 Viviane Bauquet Farre Food & Style NY LLC

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 }

Meghan@travelwinedine November 29, 2010 at 11:20 am

These look like a simple and delicious starter for a holiday meal!


G November 29, 2010 at 11:38 pm

I can hardly wait to make these… I will come back and share my results… Thanks for sharing!


Kristi Rimkus December 7, 2010 at 10:09 am

You really can’t beat puff pastry to make a delicious appetizer. These look beautiful. I love the use of fennel. :)


Fuji Mama December 7, 2010 at 6:06 pm

I definitely need to put these on my “Must Make” list! Just imagining the combo of parmesan and fennel seeds has my mouth watering…


Cristina - Teenie Cakes December 9, 2010 at 11:52 am

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.


Angie@Angiesrecipes December 14, 2011 at 11:46 pm

Fantastic twist and I am sure I wouldn’t be able to stop eating just a few!


Donna Ford December 16, 2011 at 11:30 am

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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