These puff pastry twists are filled with creamy spinach, artichokes, mozzarella, and Parmesan, then topped with everything bagel seasoning and baked until golden and flaky. They look impressive enough for a party but are surprisingly easy to make with store-bought puff pastry.
This post contains affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read the full disclosure here.
I will find just about any excuse to turn spinach artichoke dip into an appetizer, and these twists might be one of my favorite versions yet. You get that creamy, cheesy spinach artichoke filling tucked between layers of buttery puff pastry, plus everything bagel seasoning on top for a little extra crunch and savory flavor.
They’re also just fun to serve. Instead of putting out a bowl of dip, everyone gets their own crispy, cheesy twist that they can grab straight from the platter.
The actual twisting is easy, but after making these myself, I found that how you spread the filling makes a huge difference. An even layer from edge to edge gives you much prettier, more consistent twists, so I’m walking you through exactly how to do it below.
Why You’ll Love These Puff Pastry Twists
- Easy but impressive: Store-bought puff pastry does most of the work, but the finished twists look like something you’d pick up from a bakery.
- Creamy and crispy: The spinach artichoke filling stays creamy while the pastry becomes buttery, flaky, and crisp.
- Perfect for entertaining: They’re individually portioned and easy to grab, making them great for holidays, parties, game day, showers, and more.
- Make-ahead friendly: You can assemble the twists a few hours before you need them and bake them right before serving.
- Family-friendly: They’re packed with savory flavor without being spicy.
Ingredients You’ll Need
Puff Pastry
Frozen store-bought puff pastry is what makes this recipe so easy. Let it thaw according to the package directions before working with it. You want the pastry pliable enough to unfold without cracking but still cool to the touch. If it gets warm and floppy, pop it back into the refrigerator for a few minutes.
Spinach & Artichokes
Frozen chopped spinach and canned artichoke hearts make the filling simple, but getting rid of excess moisture is really important. Squeeze the thawed spinach very dry and drain and pat the artichokes dry before chopping them.
Too much moisture in the filling can make it harder for the pastry underneath to get crisp.
Cream Cheese
Cream cheese gives the filling that classic creamy spinach artichoke dip texture.
Even when it’s softened, cream cheese can be difficult to mix once you add all the spinach and artichokes. I found it much easier to smooth the cream cheese by itself first using a rubber spatula or sturdy spoon. Skip the whisk here. The thick filling just gets stuck between the wires.
Mozzarella & Parmesan
Mozzarella gives the filling its melty cheesiness, while Parmesan adds a saltier, nuttier flavor. Using both gives us plenty of cheesy spinach artichoke flavor without adding sour cream or mayonnaise, which would introduce extra moisture to the filling.
Garlic & ITALIAN SEASONING
Fresh garlic and Italian seasoning add plenty of flavor without overpowering the spinach and artichokes.
Everything Bagel Seasoning
I finish these twists with everything bagel seasoning. It adds sesame seeds, garlic, onion, salt, and a little crunch to the buttery pastry.
Egg Wash
A simple mixture of egg and water helps the puff pastry bake up shiny and beautifully golden while also helping the everything bagel seasoning stick.
How to Make Spinach Artichoke Puff Pastry Twists
Make the Spinach Artichoke Filling
Add the spinach and artichoke hearts to a medium mixing bowl. Add the mozzarella and Parmesan and stir until combined. Add the garlic, Italian seasoning, salt, and black pepper and stir until combined.
Prepare the Puff Pastry
Unfold the thawed puff pastry onto a lightly floured work surface. Gently roll it just enough to smooth out the fold lines and create an even rectangle. We’re not trying to make the pastry significantly thinner here. The layers are what give us those flaky, puffed twists.
Spread the Filling Evenly
This is the step that can make or break how pretty your twists turn out!
Use an offset spatula or the back of a spoon to spread the cream cheese into a thin, even layer all the way to the edges of the pastry. Then evenly distribute the spinach artichoke mixture on top of the cream cheese.
Take the filling all the way to the edges. Unlike a turnover or stuffed pastry, we aren’t sealing these edges together. We’re going to cut through the filling and expose it when we twist the pastry anyway.
Pay particular attention to the area where you’ll fold the pastry. If you pile too much filling near the fold and spread it thinner toward the outer edges, some strips will be much thicker than others and become harder to twist evenly.
Fold and Cut
Fold the pastry in half over the filling and line up the outer edges. Gently press across the pastry with your hands so the filling adheres to both sides. There’s no need to crimp or seal the edges.
To get 12 similarly sized twists, cut the folded pastry in half, cut each half in half again, and then divide each quarter into three strips.
Twist
Hold each strip at both ends, gently straighten it, and twist it about 2–3 times.
Don’t worry if you can see some of the filling. That’s exactly what we want! And don’t twist them so aggressively that you’re squeezing the filling out.
If your pastry has become soft, sticky, or difficult to handle at this point, stop and refrigerate it for 10–15 minutes. Cold puff pastry is much easier to work with and will puff better in the oven.
Top and Bake
Arrange the twists on a parchment-lined baking sheet with a little room between them.
Whisk together the egg and water, then lightly brush the exposed pastry with the egg wash. Finish each twist with everything bagel seasoning.
Bake at 400°F for 20–25 minutes, until the twists are puffed, crisp, and deeply golden brown.
Don’t be afraid of some color here. Pale puff pastry can still be doughy in the center, especially with a creamy filling tucked between the layers.
Let the twists cool for about 5 minutes before serving.
Tips for Perfect Puff Pastry Twists
Divide the Filling Before You Spread It
This was the biggest thing I learned while making these. It’s easy to accidentally pile most of the filling near the center of the pastry and gradually spread it thinner toward the edges. Once you fold the pastry, that creates some very thick strips and some thin ones.
Instead, put half of the filling on each half of the pastry before you start spreading. Then spread each portion into a thin, even layer from edge to edge.
Your twists will be much more uniform and much easier to shape.
Get ALL the Water Out of Your Spinach
And I mean really squeeze it!
Thawed frozen spinach holds an impressive amount of water. Squeeze it firmly with your hands, paper towels, or a clean kitchen towel until you can’t easily get more liquid out.
The drier the filling, the better chance your puff pastry has of becoming crisp instead of soggy.
Dry Your Artichokes, Too
Drain the artichoke hearts thoroughly and pat them dry before chopping. We’re going for creamy filling, not watery filling.
Keep Your Puff Pastry Cold
Puff pastry needs to stay cold enough that the butter remains layered throughout the dough. Those layers of butter and dough are what create all that beautiful puff in the oven.
If the pastry starts feeling very soft or sticky while you’re working, refrigerate it for 10–15 minutes and then continue.
Don’t Over-Twist
Two or three twists are plenty. You want to create that pretty spiral without squeezing all the spinach artichoke filling out the sides.
Bake Until Deeply Golden
Don’t rely solely on the timer. Look at your pastry. The twists should be noticeably puffed with a deep golden-brown exterior, particularly around the edges. If they’re still pale, give them another couple of minutes.
Do I Need to Leave a Border Around Puff Pastry?
Not for these spinach artichoke puff pastry twists.
You’ll often see puff pastry recipes tell you to leave an empty border around the filling, but that’s generally because the pastry needs to be sealed.
We’re folding, slicing, and intentionally exposing the filling in this recipe, so there’s nothing to seal. Spreading the spinach artichoke filling all the way to the edges actually helps ensure every twist gets filling from end to end.
Can I Make Puff Pastry Twists Ahead of Time?
Yes! You can assemble and shape the twists a few hours before you plan to serve them.
Arrange them on your parchment-lined baking sheet, cover, and refrigerate. Wait to add the egg wash and everything bagel seasoning until you’re ready to bake.
These are at their absolute best freshly baked, so if you’re making them for a party, I recommend doing the prep ahead and putting them in the oven shortly before serving.
Storage & Reheating
Store leftover puff pastry twists in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a 350°F oven until warmed through and crisp again. I prefer this over the microwave, which warms the filling but tends to make that beautiful puff pastry soft.
Substitutions & Variations
Can I Use Fresh Spinach?
Absolutely. Cook the spinach first, let it cool, then squeeze out as much moisture as possible before finely chopping and measuring it.
Can I Use a Different Cheese?
Provolone or Monterey Jack can replace the mozzarella. I recommend keeping the Parmesan because the salty, nutty flavor works particularly well with the spinach and artichokes.
Want Them Spicy?
Add a pinch of red pepper flakes to the filling. I keep the base recipe mild so everyone can enjoy them, but a little heat works really well here.
Don’t Have Everything Bagel Seasoning?
You can simply finish the twists with sesame seeds and a small sprinkle of flaky salt, or leave them plain and let the golden puff pastry do its thing.
What to Serve with Spinach Artichoke Puff Pastry Twists
These are flavorful enough to serve completely on their own, but a bowl of warm marinara makes an easy dipping sauce.
They’re also great as part of a larger appetizer spread or charcuterie board. I especially like them for holiday parties, game days, showers, and any occasion where you want an appetizer people can easily grab without needing a plate and fork.
FAQs
Why Are My Puff Pastry Twists Soggy?
Excess moisture is usually the first thing to check. Make sure you thoroughly squeeze the spinach and pat the artichokes dry.
Your oven also needs to be fully preheated, and the twists should bake until deeply golden rather than just lightly browned. Finally, keep your puff pastry cool while you’re working with it.
Can I Prepare Puff Pastry Twists the Night Before?
For the best texture, I prefer assembling these only a few hours ahead rather than leaving the moist spinach artichoke filling against the raw pastry overnight.
If you want to get ahead the night before, prepare the filling and refrigerate it separately. Assemble and shape the twists the following day.
Do I Need to Cook Frozen Spinach First?
No. Frozen chopped spinach has already been blanched before freezing. Simply thaw it completely and squeeze it very dry before adding it to the filling.
Can I Freeze Spinach Artichoke Puff Pastry Twists?
You can freeze the baked twists, although puff pastry is always best freshly baked. Let them cool completely, freeze in an airtight container, and reheat in the oven until hot and crisp.
Why Didn’t My Puff Pastry Puff?
The pastry may have gotten too warm before baking, been rolled too thin, or your oven may not have been fully preheated. Keep the pastry cool while assembling and make sure the oven reaches 400°F before the twists go in.
Can I Use Crescent Roll Dough Instead?
You could use crescent dough to make a similar spinach artichoke appetizer, but the texture won’t be the same. Puff pastry creates the distinct crisp, buttery, flaky layers that make these twists so good, so I recommend sticking with puff pastry for this recipe.
More Easy Appetizers
Looking for more easy appetizers to add to your party spread? Try these next:
Spinach Artichoke Puff Pastry Twists
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Add the spinach and artichoke hearts to a medium mixing bowl. Add the mozzarella and Parmesan and stir until combined. Add the garlic, Italian seasoning, salt, and black pepper and stir until combined.
- Unfold the thawed puff pastry onto a lightly floured work surface. Gently roll it just enough to smooth the fold lines and create an even rectangle, being careful not to roll the pastry too thin.
- Use an offset spatula or the back of a spoon to spread the cream cheese into a thin, even layer all the way to the edges of the pastry. Then evenly distribute the spinach artichoke mixture on top of the cream cheese. Pay special attention to the center where the pastry will be folded, making sure the filling isn't thicker there than it is along the outer edges.
- Fold the pastry in half over the filling, lining up the outer edges. Gently press across the surface with your hands to create an even thickness and help the filling adhere to both sides. There is no need to seal or crimp the edges.
- If the pastry has become very soft or difficult to handle, refrigerate it for 10–15 minutes before cutting. Keeping the puff pastry cold makes the strips much easier to cut and twist.
- Using a pizza cutter or sharp knife, cut the filled pastry into 12 even strips. For consistently sized twists, cut the pastry in half, cut each half in half again, then cut each quarter into 3 strips.
- Hold each strip at both ends and gently straighten it, then twist 2–3 times. Avoid twisting too tightly. A little exposed filling is completely normal. Arrange the twists on the prepared baking sheet, leaving space between each one.
- Whisk together the egg and water. Lightly brush the exposed puff pastry with the egg wash, then sprinkle the twists evenly with everything bagel seasoning.
- Bake for 20–25 minutes, or until the puff pastry is fully puffed, crisp, and deeply golden brown. Let cool on the baking sheet for about 5 minutes before serving.
Video
Notes
- For Even Twists: Divide the filling between both halves of the puff pastry before spreading it. This makes it much easier to create a thin, even layer instead of accidentally concentrating the filling near the fold. Spread the filling all the way to the edges since the pastry does not need to be sealed before cutting and twisting.
- Spinach: Squeeze as much liquid as possible from the thawed spinach. Excess moisture can make the filling watery and prevent the pastry from becoming crisp.
- Artichokes: Drain the artichoke hearts well and pat them dry before chopping. Artichoke hearts packed in water work best.
- Cream Cheese: Make sure the cream cheese is fully softened, then smooth it with a rubber spatula or sturdy spoon before adding the remaining ingredients. A whisk isn't recommended because the thick cream cheese and vegetables tend to get stuck between the wires.
- Puff Pastry: The pastry should be thawed enough to unfold without cracking but should still feel cool. If it becomes warm, sticky, or difficult to twist during assembly, refrigerate it for 10–15 minutes before continuing.
- Make Ahead: Assemble and shape the twists, then refrigerate them covered on the baking sheet for a few hours before baking. Brush with egg wash and add the everything bagel seasoning just before they go into the oven.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat at 350°F until warmed through and crisp. Avoid the microwave if possible because it will soften the puff pastry.
- Substitutions: Fresh spinach can replace frozen spinach. Cook it first, allow it to cool, squeeze out as much moisture as possible, and finely chop before measuring. Provolone or Monterey Jack can replace the mozzarella.
- Nutrition (per serving, 12 servings): approximately 165 calories, 12g fat, 12g carbs, 5g protein, 1g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
This post was all about Puff Pastry Twists.
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
Want to learn more about Kelsey? Click here to read her story!
Leave a Reply