Cheese Twists

Flaky pastry and oozy cheese, so quick to whip up, and we guarantee smiles all round.


  • A sheet of ready rolled puff pastry*
  • 2 or 3 tbsp of mascarpone cheese or DF cream cheese*
  • 60 of grated cheese or a good melting vegan cheese*
  • Black pepper
  • Garlic infused oil (or a whisked egg)


Spread the pastry with mascarpone cheese. Grind over black pepper and sprinkle over the cheese.

Fold the pastry in half and cut into strips. (1 inch thick and about 4/5 inches long). Twist and place on a non stick baking tray. Brush the exposed pastry with the garlic oil or beaten egg.

Bake at 200d/370f for 15/20 minutes until puffed up and golden.

Suitable from 6 months.

Can be frozen for up to 3 months. Either freeze pre baked and then bake from frozen for 25-30 minutes. Or freeze once baked and cooled. Pop a frozen twist in a hot oven for 5 minutes to defrost and reheat.

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