Puff Pastry Twists
These puff pastry twists with Dijon mustard are a quick appetizer made with store-bought puff pastry. Ready in 30 minutes and perfect for entertaining.
Servings: 40 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
Recipe Adapted from Around My French Table
Nutrition
Serving: 1Twist | Calories: 71kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 4mg | Sodium: 66mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 8IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.4mg
