These flaky goat cheese and sage twists are the perfect appetizer, especially during this holiday season! Made with only few ingredients and ready in minutes.
During this time of the year, I’m always looking for food ideas in order to serve at gatherings we have at our place. I tend to make classics but also like to experiment with something new. A hit for this year are these goat cheese and sage twists.
What are these goat cheese and sage twists?
These twists are made with puff pastry fillled with grated goat cheese. I have used Spanish semi hard goat cheese; it’s so good! To these twists, I add some crispy fried crumbled sage as it goes so well with the sharp salty taste of goat cheese. You can do a mix of cheese and herbs as you like. Cut the puff pastry into stripes, twist and baked until golden. These cheese twists are insanely addictive and you will be reaching for more. One thing is sure: you never make enough!
Can I use other cheese instead of goat cheese?
Yes! Any grated semi hard or hard cheese are perfect to use! I wouldn’t recommend using low moisture cheese here as this will make the puff pastry all wet and soggy.
How to serve these cheese twists?
Have them as a snack, as a party food, or a side with your salad! These cheese twists are great to have on hand when you crave that something salty and cheesy.
How to store these goat cheese and sage twists?
Once completely cooled, store these twists in an air tight container for 3 days in the fridge. Re-heat them slightly before serving. However, these are best served the same day that you make them.
Goat cheese and Sage Twists
- 1 sheet puff pastry 230g
- 100 g goat cheese (hard or semi-hard) grated
- 8 sage leaves
- 1/2 tsp chili flakes
- 2 tbsp olive oil
- Egg wash – 1 egg yolk + water
- In a medium sauce pan on low-medium heat, add the olive oil. Once hot, add the sage leaves and fry for about 30 seconds. Transfer to a plate with paper towels to remove the excess oil. Crumble the sage leaves and set aside.
- Preheat the oven to 200°C or 400°F. Line a baking tray with parchment paper. Set aside.
- Brush the puff pastry with the egg wash. Sprinkle the goat cheese, sage leaves and chili flakes over it. With a rolling gently press the mixture in the dough.
- Fold the pastry in half, then cut each into 12 wide strips. Seal the ends and gently twist each strip several times to enclose the cheese mixture. It's ok if some of the mixture falls out.
- Bake for 20 minutes, until the pastry has browned. Serve warm or at room temperature.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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