Twisted Cheese, Artichoke and Sundried Tomato Appetizer

Makes 12-14


1 package Pepperidge Farm Puff Pastry Sheets (2 to a box)
1 3.5 oz container herbed goat cheese spread (I used Alouette)
1/3 C sundried tomatoes in oil, chopped
Large handful of fresh basil, julienned
About 2/3rds of a 14 ounce can of artichoke hearts drained and chopped.
Drizzle of a sweet balsamic vinegar, like fig or cranberry flavored, about 2 T
1 egg beaten
Flour to dust surface and a little butter to great sheet pan


  • ​This is so quick, easy and tasty it will easily be considered one of your top five crowd pleasers.
    Get out a large baking sheet about 11 by 17 or larger and lightly rub surface with butter.
  • First, thaw the puff pastry. Roll out each sheet to about 10 inches by 16. On the first sheet, take a spatula and spread about ¾ of the container of herbed cheese all over the pastry sheet. You can use more if you’d like but if the sheets are stuffed too much it is hard to roll them. Now, sprinkle on the chopped sundried tomatoes, the artichoke hearts and half the basil. Drizzle a little fig vinegar on top. Probably about 1 T. Fit the other sheet on top, trying to match the edges as best you can. Now slice vertically so that the slices are 10 inches high, which results in about 14 evenly spaced strips. Pick up each strip and begin to twirl them, like you would if you were twirling streamers. Then begin to roll them in a circle, like the photo above, so they’re all twisty and fun!
  • Arrange all of them on the sheet. Brush with the egg wash. Put the sheet pan in the fridge for about 30 minutes. This is an important step. A cold puff pastry product will cook better, and not puff out all wild. You want pretty twisties, not exploded ones!
  • Now preheat your oven to 425 degrees F. Cook them for about 25 minutes, until browned. Serve warm with another drizzle of balsamic and garnish with the basil!

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