Sun-dried tomato puff pastry twists are perfect for a tasty appetizer, delicious twists with puff pastry ready in a few minutes with simple ingredients.
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If you like sun-dried tomatoes and want to make them at home, try making them like us so you can put them in oil and keep them in the fridge for any occasion.
Then surely you have (like us) some puff pastry rolls in the fridge, and here you go: if unexpected guests arrive at aperitif time, these tomato puff pastry twists will be perfect.
Freshly prepared while still warm or at room temperature with a glass of bubbles or a beer, they will be much appreciated.
If you like sun-dried tomatoes, you can try the sunflower with olives and sun-dried tomatoes or the flatbread with brie and sun-dried tomatoes or even the sun-dried tomato pâté to serve perhaps with rosemary crackers.
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Up here, where the magnifying glass is, you can click “SEARCH” 🔎, you can type the ingredient you find when you open the fridge door or from your pantry, and you’ll have the chance to enter hundreds of recipes with the ingredient you’ve chosen.
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Let’s go right after the photo to find out how to prepare these sun-dried tomato puff pastry twists, but first take a look at the other puff pastry appetizers that I leave here below!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Sun-Dried Tomato Puff Pastry Twists
- 1 puff pastry (rectangular)
- 15 sun-dried tomatoes in oil
- 2 tablespoons milk (for brushing)
- to taste thyme
- 4.2 oz robiola (or other spreadable cheese)
Preparation of Sun-Dried Tomato Puff Pastry Twists
To prepare the sun-dried tomato puff pastry twists, first preheat the oven to 356°F in static mode
Then unroll the puff pastry, leaving it on its parchment paper.
Spread the robiola over the entire surface, making sure to leave 0.4 inches free from the longer side.
Chop the sun-dried tomato halves a bit, place them fairly close to each other, and season with some freshly chopped thyme.
Start rolling up using the parchment paper to push the roll that is forming.
Try not to roll too tightly so that the puff pastry in the middle can puff in the oven.
Once you have rolled everything up, place it in the freezer for about 1 hour.
This will make cutting easier.
Then, take it out of the freezer and cut the rolls at regular intervals, I made them about 0.4 inches thick.
Place them on the baking tray covered with parchment paper, far enough apart as they will puff up, and brush the surface with milk.
Bake, and after 15 minutes, or when they appear golden on the surface, they are ready.
How to Store Sun-Dried Tomato Puff Pastry Twists
You can store them out of the fridge in a bag or box for 2 days as they do not require refrigeration.
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