Cheese and Vegemite twists take four ingredients and turn them into crisp, golden cheesy pastry with a proper savoury kick. Puff pastry does the flaky work, Vegemite brings the salty depth and two cheeses melt into all those twists and crevices. The crunchy cheese that escapes onto the tray is not a mishap. It is arguably the best bit.
These are quick enough for an after-school snack, but they also disappear at a party with impressive speed. There is no mixing bowl, no dough-making and no need to plan several hours ahead. Thaw the pastry, add the good stuff, twist and bake.
If you love the Vegemite-and-cheese combination in these Vegemite puff pastry cheese twists but want something softer and more substantial, my easy cheesy Vegemite scrolls use a homemade dough and are brilliant for lunchboxes.
Four Ingredients, Plenty Of Flavour
This puff pastry twists recipe is very much minimal effort and maximum snackability. The twists are:
- crisp, flaky and deeply savoury
- made with one sheet of store-bought puff pastry
- ready without any special equipment
- easy to scale up for parties
- suitable for lunchboxes once completely cooled
- a handy way to use small pieces of cheese lingering in the fridge
- freezer-friendly
Vegemite can be assertive, especially when it is concentrated in a thin pastry snack. One to two teaspoons give these twists a clear salty touch without a strong Vegemite flavour. The cheddar softens the intensity, while Parmesan adds nuttiness and helps create those crisp, lacy edges.
Ingredients For Cheese Vegemite Pastry Twists
Well the heading says it all really.
- Puff pastry – Use a standard frozen puff pastry sheet and thaw it only until flexible. Pastry that becomes warm and floppy is harder to twist and will not puff as well.
- Vegemite – A thin, even layer is all you need. If it is difficult to spread without pulling the pastry, warm the Vegemite for a few seconds or let it sit at room temperature first.
- Cheddar cheese – A tasty or mature cheddar gives the twists more flavour than a very mild cheese. Grate it finely so it stays inside the pastry more easily.
- Parmesan cheese – This adds a salty, nutty finish and crisps beautifully. Extra cheddar also works if that is what you have.
How To Make Cheese And Vegemite Twists
Step one. Preheat the oven to 200°C conventional or 180°C fan-forced and line a baking tray with baking paper. Mix the grated cheddar and Parmesan together. Keep the pastry chilled until the oven and tray are ready; cold pastry gives you better lift.
Step two. Place the thawed pastry sheet on its plastic backing or a piece of baking paper and cut it in half. Spread the Vegemite thinly and evenly over one half, taking it close to the edges. If the Vegemite is tugging at the pastry, warm it very briefly so it spreads without squashing those lovely flaky layers.
Step three. Sprinkle half the mixed cheese over the Vegemite, then place the second pastry half on top. Scatter over the remaining cheese and roll lightly with a rolling pin, or press down gently with your hand. This helps the cheese cling to the pastry without flattening the life out of it.
Step four. Cut the layered pastry into 12-15 strips, depending on how fine you would like the twists. Pick up one strip at both ends, twist it several times and place it on the lined tray. Repeat with the remaining strips, leaving a little room between them to puff.
Step five. Bake the pastry twists for 12-15 minutes, or until well puffed and deeply golden. Pale puff pastry may technically be cooked, but it will not have the same crispness or flavour. Let the twists sit on the tray for a few minutes before moving them to a wire rack.
The Small Details That Make Better Twists
Keep the pastry cool. Puff pastry rises when the cold fat between its layers meets the heat of the oven. If the pastry becomes very soft while you work, place the cut twists in the fridge for 10 minutes before baking.
Spread the Vegemite thinly. Thick patches can overwhelm the cheese and make the centre of a twist feel sticky rather than crisp and may taste too salty. It is one thing to add more Vegemite next time, it’s a whole other thing to take it out.
Grate the cheese finely. Finely grated cheese sits more evenly across the pastry and is less likely to tumble out while you twist. A little escape is inevitable and entirely welcome.
Twist firmly, but not ferociously. Give each narrow strip enough turns to create a defined spiral, but stop before the pastry stretches thin in the centre.
Bake until properly golden. Look at the sides and centre as well as the ends. If the pastry still looks pale between the twists, give it another minute or two.
Let them cool on a rack. Leaving the twists on the hot tray for too long can trap steam underneath and soften the bases.
Easy Variations
All-cheddar twists: Replace the Parmesan with extra cheddar. They will be slightly less crisp at the edges but still very good.
Extra-cheesy twists: Sprinkle a small amount of finely grated Parmesan over the shaped twists before baking. Cheese will land on the tray. This should be viewed as a crunchy bonus.
Sesame Vegemite twists: Press sesame seeds onto the top before baking for extra crunch. White, black or a mixture of both will work.
Milder twists: Reduce the Vegemite slightly and use mild cheddar. This can be useful when making them for children who are still negotiating their personal Vegemite limits.
A little heat: Add a very light pinch of chilli flakes with the cheese. Keep it restrained so it supports rather than buries the Vegemite flavour.
What To Serve With The Vegemite Twists
Serve Cheese and Vegemite twists warm or at room temperature as an after-school snack, lunchbox addition or easy party nibble. They are also excellent beside a bowl of soup, where the flaky pastry gives you something crisp to dip.
For a larger savoury spread, add spiced sausage rolls, mini quiches or Italian pizza muffins. The twists bring the crunch; the other bakes make the platter feel substantial.
Make Ahead And Storage
These twists are at their crispest on the day they are baked. Store completely cooled leftovers in an airtight container in the fridge for up to three days. Reheat them in a 180°C oven or air fryer until hot and crisp. The microwave will warm them, but it will also turn flaky pastry soft.
To prepare them ahead, shape the twists, place them on the lined tray and refrigerate for several hours before baking. Cover them so the pastry does not dry out.
You can also freeze the unbaked twists in a single layer, then transfer them to a freezer-safe container once firm. Bake from frozen, allowing a few extra minutes. Make sure they are puffed, golden and hot through the centre before serving.
Cheese And Vegemite Twists FAQ
How much Vegemite should I use in pastry twists?
1-2 teaspoons is enough for one standard sheet of puff pastry. Spread it in a thin layer so the flavour is present in every bite without overwhelming the cheese. Vegemite fans can add a little more, but increase it cautiously.
Why did my pastry twists unravel?
The pastry may have become too warm, or the folded layers may not have been pressed together firmly enough. Press the folded pastry gently before cutting, twist each strip three or four times and place it straight onto the tray. Chill soft twists before baking.
Can I use only cheddar cheese?
Yes. Replace the Parmesan with the same amount of extra cheddar. Parmesan gives the edges additional crispness and nuttiness, but it is not essential.
Can I make Cheese and Vegemite twists in an air fryer?
Yes, provided the twists fit in a single layer with space between them. Cook at approximately 180°C until puffed and golden, checking early because air-fryer models vary and usually cook faster than a conventional oven.
Feedback and More: What did you think of the cheese and Vegemite twists? Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to let me know. Cheers, Elby!
If you enjoyed this recipe, you might like some of my other snacks and pastry recipes. For more tasty ideas and new recipes from The Tasteful Pantry, join me on Instagram, Facebook and Pinterest.
Cheese and Vegemite Twists
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 sheet puff pastry
- 2 tsp Vegemite
- 50 grams cheddar cheese - grated
- 50 grams parmesan - grated, or extra cheddar
Instructions
- Preheat the oven to 200°C conventional or 180°C fan-forced and line a baking tray with baking paper. Mix the grated cheddar and Parmesan together.
- Place the pastry on its plastic backing or a sheet of baking paper and cut it in half. Spread the Vegemite thinly and evenly over one half.
- Sprinkle half the mixed cheese over the Vegemite. Place the second pastry half on top, then scatter over the remaining cheese.
- Roll lightly with a rolling pin, or press down gently with your hand, to help the cheese stick to the pastry.
- Cut the layered pastry into 12-15 strips. Twist each strip several times and arrange on the prepared tray, leaving space between them.
- Bake for 12-15 minutes, or until puffed and deeply golden. Cool on the tray for a few minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
