4-Ingredient Golden Beef and Cheese Puff Pastry Twists

Ingredients

1 sheet puff pastry, thawed according to package directions but kept cold
1 lb ground beef (85/15 or 90/10 lean)
1 cup shredded white cheese (such as mozzarella, Monterey Jack, or provolone)
1 large egg, beaten (for egg wash)
Optional pantry staples: Salt, black pepper, or garlic powder to taste

Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even browning.
Brown the Beef: Heat a skillet over medium heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up into fine crumbles with a spatula until fully browned. Drain off excess grease thoroughly, season lightly with salt and pepper (or garlic powder), and let it cool for 5 to 10 minutes.
Assemble the Pastry: Unfold the thawed puff pastry sheet onto a lightly floured surface or parchment sheet, gently rolling it out to smooth the seam lines. Evenly scatter the cooled, cooked beef across one half of the pastry sheet, then top the meat with the shredded cheese.
Fold and Slice: Fold the bare half of the pastry over the filling and press the outer edges lightly to enclose. Using a sharp pizza cutter or chef’s knife, slice the dough crosswise into strips approximately 1 inch wide.
Twist and Brush: Gently hold both ends of each strip and twist 2 to 3 times to create a spiral. Arrange the twists on the prepared baking sheet, leaving about an inch between each piece. Brush the exposed pastry surfaces with the beaten egg.
Bake to Golden Perfection: Bake at 400°F for 15 to 20 minutes, or until the pastry is fully puffed, crisp, and deeply golden brown with bubbly cheese. Allow them to cool for 5 minutes before transferring to a platter and serving warm.

Keep the Dough Cold: Puff pastry relies on cold butter layers to rise. If the dough gets sticky or overly soft while twisting, chill the assembled baking sheet in the refrigerator for 10 minutes before baking.
Cool the Filling: Never place piping-hot meat directly onto raw pastry, as it will melt the fat prematurely and reduce flakiness.
Serving Suggestions: Pair these twists with warm marinara, ranch dressing, garlic aioli, or spicy mustard for dipping.