cheese and rosemary twists

The delicious flaky texture and extra cheesy flavour of the twists are simply perfect for entertaining last minute when you need to whip up something on the spur of the moment.


  • 15 ml Azada Olive Oil & Rosemary
  • 1 rectangular puff pastry dough
  • 1 egg
  • 40 grams cream cheese
  • 125 grams grated aged Cheddar cheese
  • 40 grams freshly grated Parmesan cheese
  • Sea salt

Preparation time 25 minutes
Cooking time 15-20 minutes (depending on thickness)
Makes about 10
Gluten free | Vegetarian 


Pre-heat the oven to 200°C (conventional) / 180°C (fan) / gas mark 6 / 400°F. Whisk the egg and season. Combine the Cheddar and Parmesan and set aside and in a separate bowl tip the cream cheese and Azada’s Olive Oil & Rosemary and mix well. Roll the pastry out on a lightly floured surface and brush generously with the egg mixture. Spread the cream cheese mixture over the pastry and then generously scatter ¾ of the cheese mixture on top and lightly press to help it stick to the pastry. Cut into 3cm wide strips. Working with one strip at a time, gently pick up each end of the strip and twist each in the opposite direction a couple of times. Place on a baking tray lined with greaseproof paper and repeat with the remaining strips. Brush the side facing up with the remaining egg mixture and sprinkle the rest of the cheese mixture on top. Bake for about 15 minutes, until lightly golden and crisp. Serve warm or as a snack at room temperature. 

Chefs Tip

If you don’t like rosemary and want to try something different, substitute the rosemary oil for our delicious basil oil and add a tablespoon of pesto to the cream cheese as well.

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