puffy greek twists
(5 ratings)
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 ratings)
yield
serving(s)
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For puffy greek twists
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1 pkgpepperidge farm puff pastry- 2 sheets to a box, and the box is 17.3 oz
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6 ozspinach and artichoke cream cheese spread
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4 Tbspmarinated artichoke hearts, chopped fine
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2 Tbspkalamata olives, chopped fine
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2 Tbspparmesean cheese, freshly grated (don't use in the green can)
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1 lgegg, beaten
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1 Tbspwater
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2 tspsesame seeds
How To Make puffy greek twists
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1Thaw the puff pastry to package directions. -
2Pre heat oven to 375°
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3Open up first sheet of puff pastry.
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4Process the artichoke hearts and kalamata olives in a food procesor.
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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.
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6Fold the pastry over, and press to close all around the edges.
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7Cut 18 strips cross wise through the dough.
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8In a bowl wisk the egg and water together, brush over the top of the filled pastry.
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9Sprinkle about 1 teaspoon sesame seeds over the dough.
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10Take the first strip, holding both ends, twist the dough into a twisty shape.
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11Repeat for second puff pastry dough.
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12Place on a baking sheet sprayed lightly with pam. Bake for 20 to 25 minutes , or until golden.
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13These are at their best warm right out of the oven.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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