Name: Parmesan and Spinach Cheese Twists Recipe
Ingredients: 1 sheet of puff pastry (about 14 oz), thawed: Puff pastry is the star of the show, providing the light, flaky, and buttery base for our twists. Ensure it’s thoroughly thawed according to package directions. This is crucial for easy handling and proper puffing during baking. You can typically find puff pastry in the freezer section of your grocery store. If you have a choice, all-butter puff pastry will yield the richest flavor, but regular puff pastry works perfectly well too.; 5 ounces fresh spinach, thoroughly washed and dried: Fresh spinach brings a touch of freshness and subtle earthy notes to the twists. It’s important to wash the spinach well to remove any grit and then dry it thoroughly. Excess moisture can make the puff pastry soggy. Baby spinach is ideal due to its tenderness, but mature spinach will also work; just be sure to remove any tough stems.; 1 cup grated Parmesan cheese, finely grated: Parmesan cheese is the key to the savory, cheesy flavor profile of these twists. Finely grated Parmesan is recommended as it melts beautifully and adheres well to the puff pastry. Pre-grated Parmesan from a container is convenient, but freshly grated Parmesan from a block will offer a more robust and nuanced flavor. For an extra punch, consider using Parmigiano-Reggiano.; 2 tablespoons unsalted butter, melted: Melted butter adds richness and helps bind the spinach and Parmesan to the puff pastry. Unsalted butter gives you better control over the saltiness of the final product, especially since Parmesan cheese is already quite salty. You can melt the butter in the microwave or in a small saucepan on the stovetop.; 1 clove garlic, minced (optional but highly recommended): While optional, minced garlic elevates the flavor profile significantly. Garlic adds a subtle pungency and aroma that complements the spinach and Parmesan beautifully. Use fresh garlic for the best flavor; avoid garlic powder as it won’t provide the same fresh taste. Mince the garlic finely to ensure it distributes evenly throughout the filling.; Pinch of red pepper flakes (optional): For a touch of heat, a pinch of red pepper flakes is a fantastic addition. It adds a subtle kick that balances the richness of the cheese and butter. If you prefer a milder flavor, you can omit the red pepper flakes altogether. Start with a small pinch and adjust to your preference.; Salt and freshly ground black pepper to taste: Seasoning is crucial for bringing out the flavors of all the ingredients. Taste the spinach and cheese mixture before assembling the twists and adjust the salt and pepper accordingly. Remember that Parmesan cheese is already salty, so season cautiously. Freshly ground black pepper adds a more aromatic and complex flavor compared to pre-ground pepper.; 1 large egg, beaten (for egg wash): An egg wash is essential for achieving that beautiful golden-brown color and glossy finish on the cheese twists. It also helps to create a crispier texture. Beat a large egg with a tablespoon of water or milk for a smoother consistency and easier application.

Ingredients

Scale

1 sheet of puff pastry (about 14 oz), thawed: Puff pastry is the star of the show, providing the light, flaky, and buttery base for our twists. Ensure it’s thoroughly thawed according to package directions. This is crucial for easy handling and proper puffing during baking. You can typically find puff pastry in the freezer section of your grocery store. If you have a choice, all-butter puff pastry will yield the richest flavor, but regular puff pastry works perfectly well too.

5 ounces fresh spinach, thoroughly washed and dried: Fresh spinach brings a touch of freshness and subtle earthy notes to the twists. It’s important to wash the spinach well to remove any grit and then dry it thoroughly. Excess moisture can make the puff pastry soggy. Baby spinach is ideal due to its tenderness, but mature spinach will also work; just be sure to remove any tough stems.

1 cup grated Parmesan cheese, finely grated: Parmesan cheese is the key to the savory, cheesy flavor profile of these twists. Finely grated Parmesan is recommended as it melts beautifully and adheres well to the puff pastry. Pre-grated Parmesan from a container is convenient, but freshly grated Parmesan from a block will offer a more robust and nuanced flavor. For an extra punch, consider using Parmigiano-Reggiano.

2 tablespoons unsalted butter, melted: Melted butter adds richness and helps bind the spinach and Parmesan to the puff pastry. Unsalted butter gives you better control over the saltiness of the final product, especially since Parmesan cheese is already quite salty. You can melt the butter in the microwave or in a small saucepan on the stovetop.

1 clove garlic, minced (optional but highly recommended): While optional, minced garlic elevates the flavor profile significantly. Garlic adds a subtle pungency and aroma that complements the spinach and Parmesan beautifully. Use fresh garlic for the best flavor; avoid garlic powder as it won’t provide the same fresh taste. Mince the garlic finely to ensure it distributes evenly throughout the filling.

Pinch of red pepper flakes (optional): For a touch of heat, a pinch of red pepper flakes is a fantastic addition. It adds a subtle kick that balances the richness of the cheese and butter. If you prefer a milder flavor, you can omit the red pepper flakes altogether. Start with a small pinch and adjust to your preference.

Salt and freshly ground black pepper to taste: Seasoning is crucial for bringing out the flavors of all the ingredients. Taste the spinach and cheese mixture before assembling the twists and adjust the salt and pepper accordingly. Remember that Parmesan cheese is already salty, so season cautiously. Freshly ground black pepper adds a more aromatic and complex flavor compared to pre-ground pepper.

1 large egg, beaten (for egg wash): An egg wash is essential for achieving that beautiful golden-brown color and glossy finish on the cheese twists. It also helps to create a crispier texture. Beat a large egg with a tablespoon of water or milk for a smoother consistency and easier application.

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Instructions

Preheat your oven to 400°F (200°C) and prepare a baking sheet: Start by preheating your oven to the correct temperature. This ensures that the puff pastry bakes evenly and puffs up properly. Line a baking sheet with parchment paper or a silicone baking mat. Parchment paper prevents sticking and makes cleanup a breeze, while a silicone mat provides even heat distribution. Setting this up beforehand streamlines the baking process.

Prepare the spinach and cheese mixture: In a medium bowl, combine the thoroughly washed and dried spinach, grated Parmesan cheese, melted butter, minced garlic (if using), red pepper flakes (if using), salt, and freshly ground black pepper. Massage the mixture with your hands to ensure the spinach is evenly coated with the cheese and butter. Breaking down the spinach slightly at this stage helps it distribute more evenly in the twists and prevents large clumps. Taste the mixture and adjust seasoning as needed. Remember, you want a flavorful filling that complements the buttery puff pastry.

Unfold the puff pastry and lightly roll it out: Gently unfold the thawed puff pastry sheet onto a lightly floured surface. If the pastry seems a bit sticky, dust your work surface and rolling pin with a little flour. Using a rolling pin, lightly roll out the puff pastry into a slightly larger rectangle, about 12×16 inches. Rolling it slightly thinner will help create crispier twists. Be careful not to roll it out too thin, as this can make it fragile and prone to tearing. Aim for a uniform thickness.

Spread the spinach and cheese mixture evenly over the puff pastry: Distribute the prepared spinach and cheese mixture evenly over the rolled-out puff pastry sheet, leaving a small border of about ½ inch around the edges. Ensure the mixture is spread in a thin, even layer to allow for proper rolling and baking. Press the mixture down gently to help it adhere to the pastry. This even distribution is key to getting cheesy and flavorful twists in every bite.

Fold the puff pastry in half: Carefully fold the puff pastry in half lengthwise, bringing one long side over to meet the other. This creates layers of pastry and filling, which will result in the characteristic twist shape. Gently press down along the folded edge to seal it slightly. Make sure the edges are aligned as neatly as possible.

Cut the pastry into strips: Using a sharp knife or pizza cutter, cut the folded pastry into strips about ¾ inch wide. Cutting straight lines ensures uniform twists. A pizza cutter is particularly helpful for making quick and clean cuts through the layered pastry. You should get around 16-20 strips, depending on the size of your puff pastry sheet.

Twist each strip: Pick up each strip of pastry and gently twist it several times to create a spiral shape. Hold one end of the strip in each hand and twist in opposite directions. Don’t twist too tightly, as this can make the twists difficult to bake evenly. The twisting action creates air pockets within the pastry, contributing to the flaky texture.

Place the twists on the prepared baking sheet: Arrange the twisted strips on the prepared baking sheet, leaving some space between each twist. Spacing allows for proper air circulation and ensures even baking and browning. If you overcrowd the baking sheet, the twists may steam instead of crisping up.

Brush the twists with egg wash: In a small bowl, whisk together the egg and a tablespoon of water or milk to create the egg wash. Using a pastry brush, lightly brush the tops of each cheese twist with the egg wash. The egg wash gives the twists a beautiful golden-brown color and a glossy sheen. Be sure to brush evenly for consistent color.

Bake for 15-20 minutes, or until golden brown and puffed: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese twists are golden brown, puffed, and cooked through. The baking time may vary slightly depending on your oven. Keep an eye on them and check for doneness starting around 15 minutes. The twists should be crisp and flaky when done.

Let cool slightly before serving: Once baked, remove the baking sheet from the oven and let the Parmesan and Spinach Cheese Twists cool slightly on the baking sheet for a few minutes before serving. They are best enjoyed warm, when the pastry is at its flakiest and the cheese is still slightly melted. Cooling slightly also makes them easier to handle.

Nutrition

Serving Size: one normal portion
Calories: 200-250 kcal
Sugar: 1-2g
Sodium: 300-400mg
Fat: 15-20g
Saturated Fat: 8-12g
Carbohydrates: 10-15g
Fiber: 1-2g
Protein: 5-7g
Cholesterol: 40-50mg