Pioneer Woman Apple Butter Cheese Twists

Pioneer woman apple butter cheese twists are easy puff pastry appetizers made with sharp cheddar, parmesan and apple butter, ready in under two hours. That makes them a go-to for cocktail parties, holiday gatherings or game day snacking, since they bake up crisp with barely any hands-on work.

Pressing the cheese into the pastry with a rolling pin keeps it locked inside during baking. If you skip that step, the cheese melts off and leaves you with plain spirals instead of cheesy layers.

Apple butter spread between the two pastry sheets gives these a sweet-savory edge that most cheese straws don't have. And fresh thyme adds warmth and herb notes you won't find in a basic two-ingredient twist.

Pioneer Woman Apple Butter Cheese Twists

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

233

kcal

Flaky puff pastry layered with a cheddar-parmesan blend and swirled apple butter, then twisted into spirals and baked at 400°F until golden and crisp.

Ingredients

• 1 c. shredded sharp cheddar cheese
  

• 1/2 c. grated parmesan cheese
  

• 1 (17.3-oz.) package puff pastry sheets, thawed
  

• 1 large egg, lightly beaten
  

• 1/4 c. apple butter
  

• 2 tsp. chopped fresh thyme

Directions

• Preheat: Set the oven to 400°F and line 2 baking sheets with parchment paper so the twists won't stick.
• Mix the cheeses: Combine the cheddar and parmesan in a medium bowl so the blend is ready for the next step.
• Roll the pastry: Sprinkle 1/4 cup of cheese blend on a clean surface and lay a pastry sheet on top. Then add another 1/4 cup and press it in with a rolling pin while rolling into a 10-by-14-inch rectangle. After that, repeat with the second sheet and 1/2 cup of cheese.
• Assemble the layers: Brush one pastry sheet with egg wash. Then lay the other on a baking sheet and spread apple butter across it with a 1-inch border. Once that's set, sprinkle the remaining cheese and thyme on top and press the egg-washed sheet over it. Then chill for 30 minutes in the fridge or 15 in the freezer.
• Cut and twist: Move the chilled pastry to a cutting board and slice into 3/4-inch strips with a knife or pizza cutter. Then pinch both ends of each strip closed and twist in opposite directions before chilling for another 30 minutes and brushing with egg wash.
• Bake and serve: Bake for 20 to 25 minutes until golden brown and crisp. Then let them cool on a wire rack before serving warm or at room temperature.

Tools for this recipe

• J.K. Adams French rolling pin, Nordic Ware half sheet pan, OXO silicone pastry brush, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different fruit spread instead of apple butter?

Fig jam or pumpkin butter both work well here, since they have a thick consistency that won't soak through the pastry. But thin preserves like strawberry jam add too much moisture, so they can turn the bottom layer soggy before it crisps up.

How do I store leftover apple butter cheese twists?

Keep them in an airtight container at room temperature for up to 2 days, since the puff pastry stays crispiest that way. If you need them to last longer, refrigerate for up to 4 days. Then reheat in a 350°F oven for 5 minutes to bring back the crunch.

Can I prep these twists the day before?

You can assemble and twist them a full day ahead, then store on a parchment-lined sheet in the fridge. When you're ready, brush with egg wash and bake straight from the fridge, adding 2 to 3 extra minutes so the centers cook through.

What if I don't have a pizza cutter for slicing?

A sharp chef's knife works just as well if you press straight down instead of sawing, since that keeps the layers from separating. Or try a bench scraper, because its flat blade cuts cleanly without dragging the pastry apart.

Why did my twists unravel in the oven?

The most common cause is skipping the second chill after twisting, because warm dough can't hold its shape once the oven heat hits it. And pinching both ends firmly before the final chill also matters, so don't rush that step or the spirals loosen as they bake.