Puffy Greek Twists

Jane Whittaker


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.


★★★★★ 5 votes

makes 36 appetizers
15 Min
25 Min


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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
2 tsp
sesame seeds

How to Make Puffy Greek Twists


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

Printable Recipe Card

About Puffy Greek Twists

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

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