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Ready In1 h
Original recipe yields 28 servings
This is the easiest recipe ever and the results are delicious! Here are my changes and substitutions: I didn't have any parsley, so I substituted French thyme. I also experimented with different toppings once the twists were on the cookie sheet and glazed with egg white. I sprinkled some with sesame seeds, some with poppy seeds and some with garlic salt. And some with a combination. Our favorite was with the sesame seeds with a pinch of garlic salt. I also experimented with the size of the twists, and truthfully, all were delightful! Perhaps the largest ones were a tad doughy, but still quite good. One extra note - we didn't care for these once they cooled off, they became somewhat flaccid. But a quick pop into the toaster oven (less than one cycle through on medium "toast") made them even crunchier and we actually preferred them reheated. Next time I make these, I will make them an hour or so before my guests arrive and then re-toast them before serving. That should buy me some time to make the main course. Thanks for posting this recipe - it's a winner!
Very good. I made one batch as the recipe stated. For the second batch instead of using the cheese, I used cinnamon and sugar. Did everything else the same. Wow, great either way.
We LOVE these!!! I didn't know that this recipe was on AR (I first tried them after reading the little recipe card that came in the puff pastry box.) So, I was glad to see it here so I could review them...really - try these (and make no changes!)