Dec 10, 2008

Parmesan Twist

December is my favorite time of the year, but it’s also the most stressful time of the year when it comes to cooking.

I’m hosting a new years party—which I absolutely love to do. Lots of friends, food, cocktails, champagne and laughter. It doesn’t get any better than that in my little world. I usually start preparing things one or two days ahead of time, so I’ll have my hands free on new years eve. Who likes to spend new years eve in the kitchen, right?

I keep a huge stash of simple recipes nearby, that way I can quickly whip up tons of partyfood that doesn’t require a lot of cooking, really special ingredients or a lot of preparation time. I usually prepare my Delicioso Chorizo a day ahead of time, and just pop them in the oven when I need them. My Spanish Varillas don’t take up any time, you can whip those up really fast.

Just snacks that are fool-proof, fast, cheap and fantastic. Filing this under ‘kids‘ as well, not because it’s a specific food for them, but because they can help you make them (or even make them for you) and will love it!

Will try to share more party food over the next few weeks.


frozen puff pastry
paprika powder
onion powder


Preheat your oven to 400F (200C)

Of course my little man simply couldn’t be bothered lending mom a helping hand; he was busy with really important stuff. Digging his way to China, I guess. Look at the dirt on those little hands!

I didn’t give exact quantities because it all depends on how many of them you’ll be making—in stead I’ll give you the amounts I use for one single puff pastry sheet. One pastry sheet makes for roughly 6 decent sized spirals. That should give you guideline to work with.

I’ve mixed 1 heaping tbsp parmesan with 1/4 (scant) tsp onion powder and 1/4 tsp oregano. Mix it up. Now the sky is the limit. You can add cayenne, coarse seasalt, chili flakes, pepper, sesame seeds, basil. Anything you like, so knock yourself out and try different flavor combinations.

Break an egg and whisk it. Sorry, had to throw in a few egg shots. Still no sign of a decent 12 stepper :)

Now this is all there is to it. Lightly brush one side of your pastry sheet with the egg and sprinkle the parmesan (or whatever mix you’ll use) on top, press it down with your hand and simply slice the pastry in 1/2 inch strips. Grab both sides of the strip and just twist a couple of times. That’s all, folks.

Now we’re gonna cheat and give them a little color boost. I know, I’m such a bad influence, but you’ll live! Through a small sieve, sprinkle some paprika powder all over them. That should do it.

Pop them in the oven for 12 to 15 minutes, keep an eye on them. Let them cool off, throw them in a glass and serve them. Looks fun, doesn’t it?

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    1. 1

      Yum! Those look like the perfect party food.

      naomig on Dec 10, 2008 @ 6:31 pm Reply
    2. 2

      These look so simple to make and I’m sure they will be on my table this holiday season. :D

      Tya on Dec 10, 2008 @ 6:58 pm Reply
    3. 3

      I just found your website . I’m a devoted Pioneer women reader
      but I was so excited to see your site from Holland . My mom and dad and brother and sister were born in den Haag and I was born here . all relatives are still in Holland. Since My Dad passed away and both my sisiter and brother passed away it was nice to see I can get some of my favoritre recipes from your site. My mom is 85 and is having a hard time remembering some of the receipes so I’m happy happy happy..
      I will be looking in everyday …The first thing I’m going to make is the split pea soup .. I swear growing up I never had a meal without soup first
      thanks again

      Wilma Miller on Dec 10, 2008 @ 7:21 pm Reply
    4. 4

      Looks delicious and simple. I’m having a few people over Friday for appetizers and drinks to view our neighborhood luminary display. I’ll be adding these to my list.

      Your son is very handsome! My baby boy is 20 and still likes to play in the mud. He just does it spelunking or 4 wheeling now. They don’t outgrow it.

      Karen (KayKay) on Dec 10, 2008 @ 9:26 pm Reply
    5. 5

      I was afraid of that, Karen … boys will be boys! Good thing we have washing machines these days :)

      Kay on Dec 11, 2008 @ 9:51 am Reply
    6. 6

      Hi neighbour :)

      Coming from Ireland and negotiating flavours and way’s to successfully impress my wonderful MIL with my knowledge of local culinary delights has been a tad difficult…. but low and behold I’ve now found a new way….
      these mouth watering ideas (not such a good idea at this hour of the morning.. can you hear my tummy rumble…. ) will ensure MIL will be proud of my adjustments :)

      Now how can I get them to eat turnips :)?

      Catherine on Dec 11, 2008 @ 11:00 am Reply
    7. 7

      Catherine, you’re up and about at 4am cruising food sites? Were we separated at birth? :)

      I make a habit out of not telling them what I feed them :)

      Kay on Dec 11, 2008 @ 11:05 am Reply
    8. 8

      Gorgeous little boy and very nice Parmesan sticks! I love your pics. You are very talented.

      MC on Dec 11, 2008 @ 4:18 pm Reply
    9. 9

      Hi Kay – found you through PW and just wanted to say that I tried your Country Green Beans recipe for Thanksgiving. It was delicious!! The only question I had is if there’s a trick for cooking the beans with the bacon. For some reason it took forever for my bacon to cook so my beans were black on the ends – is that normal? Maybe it’s because I used turkey bacon… :)


      Tabitha (From Single to Married) on Dec 11, 2008 @ 10:07 pm Reply
    10. 10

      OK so the twists are wonderful – But I confess I was totally distracted by your little man and how DAMN adorable he is!!! :)

      Cathy on Dec 12, 2008 @ 12:40 am Reply
    11. 11

      ok … these look fun and easy to make. I like how you displayed them too. Little man is adorable … I thought you were going to make him stop growing?

      Kristy on Dec 13, 2008 @ 6:16 am Reply
    12. 12

      Wilma, really glad you like it here. It wasn’t until I did a guestblog for Ree I noticed how many people have relatives here, or have at least some connection to Holland.

      I still have soup before most meals as well :)

      Kay on Dec 13, 2008 @ 3:29 pm Reply
    13. 13

      Cathy, can you really blame me for loving on him all day long? That face just gets me every time :)

      Kay on Dec 13, 2008 @ 3:30 pm Reply
    14. 14

      If I could make him stop, I would, K .. you know that :)

      It’s going way too fast.

      Kay on Dec 13, 2008 @ 3:30 pm Reply
    15. 15

      Tabitha, it’s normal for the ends to become a little browner, some people actually put the bacon around raw beans and fully cook them in the oven; that’s why I preboil them first and use really thin rashers of bacon!

      Kay on Dec 13, 2008 @ 4:00 pm Reply
    16. 16

      The similarly themed and named Canadian Now! ,

      Roy76 on Oct 11, 2009 @ 2:42 am Reply
    17. 17

      Imagine my surprise at finding this recipe on Pinterest.  Ok, so I wasn’t so surprised…after all, as soon as I saw the pic and title I thought, “Wow, that’s perfect for what I want!”.  Then I clicked on the link and saw it was one of yours!!!  Too funny. 
      Anyway, I made them and have to say that it was pretty darn easy.  Still, I had a hard time (I thought) getting the cheese & spices to stay attached to the dough.  I cheated and used the Kraft grated parmesan (I know, I know. I thought I had real parmesan cheese at home, found I didn’t and had to improvise!)  They tasted good but I thought a lot of the good stuff fell off while I made the twist.
      So it’s time for another potluck at work.  I still think these would be awesome to take with me along with a simple salad…. If I use real parmesan cheese this time, maybe take it easy on the egg wash and let it dry a little before doing the twist will it stay on better??  Wish me luck!! 

      Nancy G. on Mar 7, 2013 @ 10:10 pm Reply

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