Comté Cheese Twirls

Comté Cheese Twirls

Recipe by: Emily Ezekiel


I don't think I have ever met anyone who isn't into oozy cheese and flakey buttery pastry. These twists are so satisfying to make and once you have made your own you'll never buy shop-bought again. If making for kids, leave out the chilli and feel free to play around with fillings that you love.



  • 2 tablespoons of plain flour
  • 1 x 320g pack of all butter puff
  • 1 egg, cracked and whisked
  • 2 tablespoons Dijon mustard
  • Small bunch of Tyme, leaves picked
  • Optional: 2 green chilli, chopped
  • 80g Comté, grated
  • 1 tablespoon of sesame seeds

Preheat the oven to 180c


Unroll the sheet of pastry out onto a clean worktop.


Scatter the flour on top of the pastry sheet and flip the sheet over. Using a rolling pin, roll the sheet out to roughly 25cm x 30cm,  moving the sheet of pastry as you go so it doesn't stick to the surface.


Brush a layer of egg across the whole sheet. Then, brush the Dijon mustard out evenly. Scatter over the thyme leaves and chilli if using, followed by the Comté, reserving a handful for the top.


Flip the sheet in half like folding a book in half, then roll the sheet out to roughly 20 x 20cm, but don't worry so much you just want to squash the layer together well. 


Using a knife or a pizza slice, cut the sheet into 10 equal longs, then gently twist the finger to form the twisted shape.


Lay each finished twist on a baking sheet lined with greaseproof paper. Brush with the remaining egg, sesame seeds and the reserved Comté. Season with salt and pepper and bake for 20 mins or until golden and crisp. Leave to cool for 5 minutes before eating.


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