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


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


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.

About this Recipe

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