Puffy Greek Twists
By
Jane Whittaker
@janenov46
1
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.
Thought I would put a different spin on it and make it Greek.
These are just addictive, can't eat just one.
Rating:
★★★★★ 5 votes5
Comments:
Serves:
makes 36 appetizers
Prep:
15 Min
Cook:
25 Min
Method:
Bake
Ingredients
-
1 pkgpepperidge farm puff pastry- 2 sheets to a box, and the box is 17.3 oz
-
6 ozspinach and artichoke cream cheese spread
-
4 Tbspmarinated artichoke hearts, chopped fine
-
2 Tbspkalamata olives, chopped fine
-
2 Tbspparmesean cheese, freshly grated (don't use in the green can)
-
1 largeegg, beaten
-
1 Tbspwater
-
2 tspsesame seeds
How to Make Puffy Greek Twists
- Thaw the puff pastry to package directions.
- Pre heat oven to 375°
- Open up first sheet of puff pastry.
- Process the artichoke hearts and kalamata olives in a food procesor.
- 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.
- Fold the pastry over, and press to close all around the edges.
- Cut 18 strips cross wise through the dough.
- In a bowl wisk the egg and water together, brush over the top of the filled pastry.
- Sprinkle about 1 teaspoon sesame seeds over the dough.
- Take the first strip, holding both ends, twist the dough into a twisty shape.
- Repeat for second puff pastry dough.
- Place on a baking sheet sprayed lightly with pam.
Bake for 20 to 25 minutes , or until golden. - These are at their best warm right out of the oven.
About Puffy Greek Twists
Course/Dish: Cheese Appetizers
Main Ingredient: Non-Edible or Other
Regional Style: Greek
Other Tag: Quick & Easy
