Herb and Olive Cheese Twists

Name: Herb and Olive Cheese Twists
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 lb (2 sheets) (454 g) frozen puff pastry sheets, thawed at room temperature for 30 minutes; ½ cup (50 g) Parmesan cheese, finely grated; ½ cup (100 g) Kalamata olives, pitted and finely chopped; 1½ tsp (3 g) dried oregano; ½ tsp (1 g) dried thyme; 2 tbsp (30 ml) olive oil, for brushing; ¼ tsp (1½ g) salt; ⅛ tsp (½ g) black pepper; ½ tsp (1½ g) garlic powder (optional); 6 cups (1400 ml) vegetable oil, for frying; sea salt, for finishing

From the MyKitchenBank Kitchen

Crispy fried twists of puff pastry filled with Parmesan cheese, Kalamata olives, and Mediterranean herbs. These golden pastries are elegant enough for entertaining, simple enough for weeknight appetizers, and easily made ahead. The combination of briny olives, sharp cheese, and warm spices creates a sophisticated savory bite.

Prep: 20 min
Cook: 13 min
Wait: 50 min
Total: 1 hr 23 min
Makes: About 24–28 twists (6 servings as appetizers)

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Steps

Before you start

Have a deep-fry or instant-read thermometer ready—precise oil temperature is critical for success.
Thaw frozen puff pastry at room temperature for 30 minutes before you begin.
Measure and prep all ingredients, especially finely chopping the olives and grating the Parmesan.
Set up a paper towel-lined plate for draining the fried twists.

1
Thaw pastry and prepare filling
- Remove puff pastry from freezer and place on a work surface to thaw at room temperature for 30 minutes.
- While thawing, in a small bowl, combine ½ cup finely grated Parmesan, ½ cup finely chopped Kalamata olives, 1½ tsp dried oregano, ½ tsp dried thyme, ¼ tsp salt, ⅛ tsp black pepper, and ½ tsp garlic powder if using.
- Stir until evenly mixed.
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Ready when: Pastry is flexible and thawed, filling is evenly combined
Tip: Thaw at room temperature, not in a warm place or microwave; this protects the delicate pastry layers.
2
Brush and fill pastry sheet
- Unfold one thawed puff pastry sheet on a lightly floured cutting board.
- Using a pastry brush, lightly brush the entire surface with 1 tbsp of olive oil.
- Sprinkle half of the prepared filling mixture (about ¼ cup) evenly over the sheet, leaving a ½-inch border on all edges.
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Tip: Don't overload with filling—a thin, even layer is ideal; too much filling can cause the oil to leak out during frying.
3
Cut pastry into strips
- Using a sharp chef's knife, cut the filled pastry sheet lengthwise (from the long edge) into 12–14 strips, each about 1 inch wide.
- Try to keep the strips roughly the same width for even cooking.
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Tip: A sharp knife makes clean cuts without crushing the dough; a dull knife damages the layers and affects the final texture.
4
Twist strips and chill
- Pick up one pastry strip and gently twist it 3–4 times (creating a loose spiral), stretching lightly to about 8–10 inches long.
- Place on a parchment-lined baking sheet.
- Repeat with the remaining strips from the first sheet, then repeat steps 2–4 with the second puff pastry sheet and remaining filling.
- Refrigerate the baking sheet for 15 minutes until the twists are chilled and firm.
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Ready when: All twists are shaped and firm from chilling
Tip: Gentle twisting prevents tearing the dough; stretching too hard can rupture the pastry. If a strip tears, pinch it closed or discard it.
5
Heat oil to frying temperatureOven 350°F / 175°C
- Pour about 6 cups of vegetable oil into a heavy-bottomed 3–4 quart pot, Dutch oven, or deep skillet, filling to a depth of about 2 inches.
- Insert a deep-fry or instant-read thermometer.
- Heat the oil over medium-high heat until it reaches 350°F (175°C), about 5 minutes.
- If the oil begins to smoke, remove the pot from heat and let it cool slightly before continuing.
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Ready when: Oil reaches 350°F (175°C) on thermometer
Tip: Use a thermometer; 350°F is critical for crispy, golden twists. Too cool, and they absorb excess oil; too hot, and they burn on the outside.
6
Fry twists until goldenOven 350°F / 175°C
- Working in batches to avoid crowding, carefully place 3–4 chilled twists into the hot oil using tongs or a slotted spoon, laying them gently away from you to prevent splatter.
- Maintain heat at medium-high to keep oil at 350°F.
- Fry for 1½ to 2 minutes, then gently flip each twist with a slotted spoon and fry the other side for another 1½ to 2 minutes until deep golden brown and crispy.
- Remove to a paper towel-lined plate.
- Repeat with remaining twists.
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Ready when: Twists are deep golden brown on all sides and crispy
Tip: Don't overcrowd the pot; this lowers the oil temperature and causes the twists to steam instead of fry. Maintain 350°F throughout using a thermometer.
7
Season and serve
- While the fried twists are still warm, lightly sprinkle with sea salt to taste.
- Let cool on the paper towels for 5 minutes so they firm up and any excess oil drains.
- Transfer to a serving platter and serve warm or at room temperature.
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Tip: Season while warm so the salt adheres; salt added after cooling won't stick to the surface properly.

Good to know

Tips

Don't skip the 15-minute chilling step before frying; cold dough holds the twisted shape much better in hot oil instead of unraveling.
Maintain oil temperature at 350°F using a thermometer throughout frying. Too cool causes greasiness; too hot burns the outside before cooking through.
Finely chop the olives so the filling distributes evenly and doesn't create hot spots that might burst during frying.
Pat the chilled twists dry with paper towels just before frying to minimize oil splattering.

Make ahead

The twisted pastries can be assembled and refrigerated for up to 4 hours before frying. Alternatively, freeze them on a baking sheet for up to 2 weeks and fry straight from the freezer, adding 30–45 seconds per side.

Storage & reheating

Serve warm or at room temperature. Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 3 days in an airtight container; reheat at 325°F (160°C) for 5 minutes to recrisp. Freezer: up to 1 month; reheat from frozen at 350°F (175°C) for 8–10 minutes.

Substitutions

Kalamata olives → Green olives or a mix of green and black olives. Green olives are brighter and less briny; the overall dish remains delicious with either.
dried oregano → 2 tsp Italian seasoning mixed with ½ tsp dried thyme (omit the thyme in the filling). Convenient if you lack individual dried herbs; the flavor profile is slightly different but complementary.
Parmesan cheese → Aged Pecorino Romano (same amount). Pecorino is sharper and slightly peppery, giving a bolder Mediterranean flavor.
frozen puff pastry sheets → Phyllo dough (8–10 sheets), brushed lightly with olive oil between each layer. Phyllo is crispier and more delicate but requires careful handling during assembly and frying.