Smoky cheddar twists are flaky, golden sticks of puff pastry with sharp cheddar and smoked paprika baked into every layer. They look like they came from a bakery case and take about 10 minutes to put together.
Four ingredients make around a dozen twists. One box of frozen puff pastry usually holds two sheets, so you can bake one now and keep the other in the freezer for the next gathering.
Serve them warm as a party appetizer, or alongside a bowl of One-Pot Tomato Basil Soup for dunking.
Ingredients and Swaps
- Puff pastry: One sheet of frozen puff pastry. Thaw it overnight in the fridge, or for about 40 minutes on the counter, until it unfolds without cracking.
- Cheddar: Sharp cheddar, shredded finely so it sticks to the pastry. Gruyère or Parmesan work as well.
- Smoked paprika: Gives the smoky flavor. Regular paprika with a pinch of cayenne is a fair stand-in.
- Egg: Beaten, to glue the cheese down and make the twists shiny and golden.
Tips for Flaky Twists
- Keep the pastry cold. Cold pastry puffs. If it gets soft and sticky while you work, put it in the fridge for 10 minutes.
- Press the cheese in. Roll over the folded pastry lightly with a rolling pin so the cheese stays put when you twist.
- Use a sharp knife or pizza cutter. Clean cuts help the layers rise.
- Press the ends down. Pressing each end onto the parchment keeps the twists from unwinding in the oven.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $3.29 from Walmart, $3.23 from ALDI · Per Serving – $0.27
Smoky Cheddar Twists
Ingredients
Method
- Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- Unfold the pastry on a lightly floured surface and roll it into a rectangle about 10×12 inches.
- Brush the pastry with some of the beaten egg. Sprinkle the cheddar and paprika over one half, then fold the other half over the top.
- Roll lightly with a rolling pin to press the layers together. Cut crosswise into strips about ¾ inch wide.
- Twist each strip several times and place on the pan, pressing the ends down. Brush with the remaining egg.
- Bake for 12–15 minutes, until puffed and deep golden. Cool for a few minutes before serving.
Notes
- Add a pinch of cayenne for heat.
- Gruyère or Parmesan can replace the cheddar.
- If the pastry gets soft while you work, chill it for 10 minutes before baking.
What to Serve with Cheddar Twists
Set them out with Caramelized Onion Dip or Spinach and Artichoke Dip, or stand them up in a glass on a cheese board. They’re on our New Year’s Eve Party Menu for a reason.
Make-Ahead, Storage and Reheating
- Make ahead: Shape the twists, place them on the lined pan, cover and refrigerate for up to a day. Brush with egg and bake just before serving.
- Freeze unbaked: Freeze the shaped twists on the pan, then move to a freezer bag for up to a month. Bake from frozen, adding 2–3 minutes.
- Store baked: Keep in an airtight container at room temperature for up to 2 days.
- Reheat: Warm at 350°F for 3–5 minutes to bring back the crispness.
Cheddar Twist Questions
Why didn’t my twists puff?
The pastry was probably too warm when it went into the oven, or the oven wasn’t fully preheated. Chill the shaped twists for 10 minutes before baking.
Can I use pre-shredded cheese?
Yes, though freshly shredded cheddar melts and sticks better. Chop bagged shreds a little finer with a knife.
