Parmesan-fennel twists

Parmesan-fennel twists

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 are so addictive that it’s a good idea to make more than one batch!

Reggiano Parmesan

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. 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. Bake for 10 to 12 minutes, until light-golden and puffed up. Serve warm or at room temperature.
  3. 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.

Parmesan-fennel twists

finger food, cheese twists, parmesan, fennel

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  • Reply 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! :)

  • Reply 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!

  • Reply 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.

  • Reply 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…

  • Reply 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. :)

  • Reply 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!

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

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

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