Puffy Greek Twists

Jane Whittaker

By
@janenov46

The original idea came from a Taste of Home recipe, Crisp Caraway Twists.
Thought I would put a different spin on it and make it Greek.
These are just addictive, can't eat just one.


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Comments:

Serves:

makes 36 appetizers

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 pkg
pepperidge farm puff pastry- 2 sheets to a box, and the box is 17.3 oz
6 oz
spinach and artichoke cream cheese spread
4 Tbsp
marinated artichoke hearts, chopped fine
2 Tbsp
kalamata olives, chopped fine
2 Tbsp
parmesean cheese, freshly grated (don't use in the green can)
1 large
egg, beaten
1 Tbsp
water
2 tsp
sesame seeds

Directions Step-By-Step

1
Thaw the puff pastry to package directions.
2
Pre heat oven to 375°
3
Open up first sheet of puff pastry.
4
Process the artichoke hearts and kalamata olives in a food procesor.
5
Spread half cream cheese over dough and sprinkle half the olive mixture over cream cheese. Sprinkle half of the parmesean cheese over the filled dough.
6
Fold the pastry over, and press to close all around the edges.
7
Cut 18 strips cross wise through the dough.
8
In a bowl wisk the egg and water together, brush over the top of the filled pastry.
9
Sprinkle about 1 teaspoon sesame seeds over the dough.
10
Take the first strip, holding both ends, twist the dough into a twisty shape.
11
Repeat for second puff pastry dough.
12
Place on a baking sheet sprayed lightly with pam.
Bake for 20 to 25 minutes , or until golden.
13
These are at their best warm right out of the oven.

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Non-Edible or Other
Regional Style: Greek
Other Tag: Quick & Easy