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A Thanksgiving Appetizer So Good You’ll Have To Hide It

Cheese twists for a Thanksgiving appetizer. Credit: Clifford A. Wright

Cheese twists for a Thanksgiving appetizer. Credit: Clifford A. Wright

Long before the turkey comes out of the oven golden and glistening, our family has gathered, preparing all the myriad dishes, drinking, laughing and nibbling on Thanksgiving appetizers since the morning.

We start about 10 a.m. and have Thanksgiving dinner around 4 p.m., so it’s important to have appetizers that are traditional, tasty and do not require us to sit down since we want to be hungry but not starving for the main meal.

We prepare a number of Thanksgiving appetizers but one favorite that needs to be guarded for any late-arriving guests (countering the family motto, you snooze you lose) are Vermont cheddar cheese twists. This is a dish that made it up to the majors from the minor leagues in our family about 10 years ago, and it’s a perennial hit.

Cheddar Cheese Twists

You can use frozen puff pastry but make sure your cheddar cheese is the best and not aged; it should be less than a year old. We double this recipe if there are more than nine people.

Makes about 36 twists


3½ cups (about ½ pound) finely grated sharp white Vermont cheddar cheese

1½ teaspoons dried thyme

1½ teaspoons dried sage

1 teaspoon coarsely ground black pepper

1 pound frozen puff pastry, defrosted according to package instructions


1. In a bowl, mix together the cheese, thyme, sage and pepper.

2. Lightly flour a work surface and roll out the puff pastry until it is 18 by 10 inches. Sprinkle one-third of the cheese mixture over half of the pastry. Fold the plain half over the cheese half and press with a rolling pin so it adheres. Roll out again to 18 by 10 inches and sprinkle the next third of the cheese and repeat the process a third time with the remaining cheese, rolling it out to a final shape of 18 by 10 inches. Place in the refrigerator for 30 minutes.

3. Preheat the oven to 425 F.

4. Line two large 10-by-14-inch baking sheets with parchment paper. Cut the pastry in half crosswise to form two 10-by-9-inch rectangles. Trim off the uneven pieces of pastry. Cut each rectangle crosswise into ½-inch wide strips. Twist each strip a few times and place on the baking sheet about ¾-inch apart, dampening the ends with water and pressing them to adhere to the parchment.

5. Bake until golden brown, reversing the position of the sheets halfway through baking, about 10 minutes in all. Remove from the oven and let cool on the baking sheet. Serve warm or room temperature.

Top photo: Cheese twists for a Thanksgiving appetizer. Credit: Clifford A. Wright

Zester Daily contributor Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year Award and the James Beard Award for the Best Writing on Food in 2000 for "A Mediterranean Feast." His latest book is "One-Pot Wonders" (Wiley).