Real Recipes From Real Home Cooks ®

puffy greek twists

★★★★★ 5
a recipe by
Jane Whittaker
Massena (now in FL), NY

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
serves makes 36 appetizers
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For puffy greek twists

  • 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 lg
    egg, beaten
  • 1 Tbsp
  • 2 tsp
    sesame seeds

How To Make puffy greek twists

  • 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.