These oven baked cream cheese pastry twists are the kind of little old-fashioned party bite that never goes out of style. They remind me of the church basement tables and neighborly potlucks of years past, where simple recipes made with just a few store-bought ingredients somehow disappeared faster than anything fancy. With their flaky layers and creamy center, they are easy to put together when you need a dependable appetizer or snack that feels a touch special without much fuss.
Serve these warm or at room temperature on a snack tray with olives, pickles, fresh vegetables, or a bowl of soup for lunch. They also pair nicely with scrambled eggs at brunch, with a green salad for a light supper, or alongside other potluck favorites like deviled eggs, little sausages, and fruit. If you are setting out a holiday spread, these twists fit right in beside both savory and sweet dishes.
Oven Baked 4-Ingredient Cream Cheese Pastry Twists
Servings: 16 pastry twists
Ingredients
1 sheet frozen puff pastry, thawed
Directions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly flour your work surface.
2. In a small bowl, stir together the softened cream cheese and Parmesan until smooth and well combined.
3. Roll the puff pastry sheet lightly to smooth the seams, then spread the cream cheese mixture evenly over half of the pastry. Fold the other half over the filling and press gently to seal.
4. Cut the filled pastry into 16 strips. Twist each strip several times and place on the prepared baking sheet, leaving a little space between them.
5. Brush the tops with beaten egg.
6. Bake for 15 to 18 minutes, until puffed and deep golden brown. Let cool a few minutes before serving warm or at room temperature.
Variations & Tips
Add a little seasoning: A pinch of garlic powder, black pepper, or dried chives stirred into the filling gives these twists a little extra flavor while still keeping the recipe simple and familiar.
Try a sweeter version: For a coffee cake style treat, skip the Parmesan and mix the cream cheese with a spoonful of sugar. After baking, you can dust the twists lightly with powdered sugar.
Keep the pastry cold: If the dough gets too soft while you work, pop it into the refrigerator for 10 minutes. Cold puff pastry twists more neatly and bakes up flakier.
Make-ahead help: You can shape the twists a few hours ahead, keep them chilled on the baking sheet, and brush with egg just before baking. That makes them especially handy for holidays and potluck days.
