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.
Parmesan-fennel twists
makes 24 twists
active time: 15 min
- 1 frozen puff pastry sheet (8.5 oz) (240 g) – 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).
- Unfold puff pastry dough onto a floured surface (it should measure approximately 9″ x 9″). Sprinkle the whole surface with the Parmesan and fennel seeds. Roll the dough until it measures 12″ x 12″, pressing the Parmesan and fennel seeds into the dough. Cut dough vertically in three 4″ wide strips. Then cut the dough horizontally in 1 1/2″ wide strips. You end up with 24 pieces, each measuring 1 1/2″ x 4″. Fold each piece in half lengthwise and twist two or three times. Place the twists on the prepared pan, 1″ apart. Bake for about 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.
I had actual funnel bulbs I needed to use, so I diced the bulbs and baked them for 25 minutes at 375 in chicken broth and butter, then added them to the puffs instead of the seeds. De-li-cious.
So glad to hear, Krista!
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Viviane, I’m listening to Marc singing Viviane. Great music and Delicious looking recipes, I’ve got it all! What fun!!!! Thank you! 🙂
Fantastic twist and I am sure I wouldn’t be able to stop eating just a few!
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.
I definitely need to put these on my “Must Make” list! Just imagining the combo of parmesan and fennel seeds has my mouth watering…
You really can’t beat puff pastry to make a delicious appetizer. These look beautiful. I love the use of fennel. 🙂
I can hardly wait to make these… I will come back and share my results… Thanks for sharing!
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These look like a simple and delicious starter for a holiday meal!
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