Puff Pastry Twists
Apr 22, 2011, Updated Jan 14, 2026
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These puff pastry twists are an easy and delicious appetizer made with puff pastry filled with Dijon mustard, rolled into crispy batons, and then topped with poppy seeds. Flaky, flavorful, and easy to make, this puff pastry appetizer is perfect for parties, holidays, or casual entertaining.
These Puff Pastry Twists with Dijon Mustard are one of those recipes that make you wonder why you don’t make them more often. Made with store-bought puff pastry, a swipe of Dijon mustard, and a sprinkle of seeds, they come together in about 30 minutes and bake up crisp and golden.
They’re perfect as an easy appetizer, a snack, or something quick to add to a holiday spread when you need a savory bite fast.
Why You’ll Love These Puff Pastry Twists
- They’re ridiculously easy. Store-bought puff pastry does all the heavy lifting here. Roll, spread, twist, bake, and that’s it.
- Big flavor with minimal ingredients. Dijon mustard brings just enough tang, the seeds add a little crunch, and the puff pastry bakes up flaky and golden.
- They fit any occasion. Set them out for a party, add them to a holiday spread, or serve them as a wine-night snack. These puff pastry twists feel a little fancy but take almost no effort.
Ingredients You’ll Need
- Puff Pastry. Store-bought puff pastry keeps things easy and bakes up flaky and golden every time.
- Dijon Mustard. A quick swipe adds big flavor without overpowering the pastry.
- Egg. For that golden finish.
- Sesame or Poppy Seeds. Adds crunch and makes these puff pastry twists look a little extra.
- Flour. I use all-purpose flour just enough to keep the pastry from sticking while you roll it out.
How To Make Puff Pastry Twists
- Prep the oven and pans. Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside.
- Roll out the puff pastry. On a lightly floured surface, roll one sheet of puff pastry into a rectangle.
- Add the mustard. Spread Dijon mustard over the lower half of the pastry in a thin, even layer.
- Fold and cut. Fold the top half of the pastry over the mustard. Using a sharp knife or pizza cutter, cut into 1-inch strips, then cut each strip in half crosswise.
- Chill briefly. Transfer the twists to the prepared baking sheets and place them in the fridge while you repeat the process with the second sheet of pastry.
- Brush and bake. Whisk the egg with a splash of water. Brush the pastry strips with the egg wash and sprinkle the tops with sesame or poppy seeds. Bake for 8 minutes, rotate the pans, then bake for another 7 to 8 minutes, or until puffed and golden.
- Cool slightly and serve. Let the twists rest for a couple of minutes, then serve warm.
Proper Storage
- Serve these puff pastry twists warm and fresh for the best texture. Leftovers can be kept in an airtight container at room temperature for up to a day. Reheat briefly in the oven to crisp them up. Freezing isn’t recommended.
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Puff Pastry Twists
Ingredients
- 2 sheets frozen puff pastry, thawed
- flour, for rolling
- ½ cup Dijon mustard
- 1 egg
- sesame seeds and/or poppy seeds, for topping
Instructions
- Prep. Preheat the oven to 400˚F. Line two baking sheets with parchment paper and set aside.
- Roll out the dough. On a lightly floured surface, roll one sheet of puff pastry into a 12×16-inch rectangle.
- Add mustard. Spread 1/4 cup of the mustard over the lower half of the dough.
- Fold and cut. Fold the top portion of the dough over the bottom, covering up the mustard. Using a sharp knife or a pizza cutter, cut the pastry from top to bottom into strips about 1-inch wide. Then, cut the strips in half, crosswise.
- Chill. Carefully transfer the puff pastry twists to the baking sheets, then place them in the fridge; repeat the process with the next batch.
- Make the egg wash. Whisk the egg with a splash of water.
- Brush. Remove the puff pastry twists from the fridge. Brush the tops of all the strips with the egg wash and sprinkle with sesame seeds or poppy seeds.
- Bake. Transfer the baking sheets to the oven and bake for 8 minutes. Rotate the sheets from front to back and top to bottom and bake for an additional 7 to 8 minutes, or until the strips are puffed up and golden brown.
- Serve. Remove from oven and let rest for 2 minutes before serving.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
These look awesome! I love these you did a great job!
I love puff pastry treat! Those look so satisfying and crunchy!
Love how everyone has put their own spin on these delights! Yours look incredible!!! Happy Easter!
I have been drooling over these all over the internet. They sound fantastic!
First off your daughter is so cute!!! These breadsticks look delicious! They would be awesome with an Easter spread. I love the addition of the mustard and poppyseeds! Happy Easter :)!
I always love seeing what you FFwD peeps do. Yours look delicious, love the picture of your little one munching on one.
These look delish and I am so intrigued by French Fridays with Dorie! I might have to jump on the train and buy the cookbook and join. Sounds like a lot of fun! Also, can’t believe it is still 40 there! Although, it is currently 48 degrees outside so the 80 degree weather was short lived…
Your daughter is adorable! I made these at my house and they were gone in a flash. Such a great recipe. I can’t wait to make other versions. I love your pictures.
What a cute little girl you have! And she really looks like she’s enjoying her baton! Your photos look great, all the best on your father’s name day!
First, what a cutie! Dorie never fails to give us something yummy, whether simple or more complicated. Thanks for stopping by the blog. Look forward to following what you’re doing too!