My sister brings these to every August porch party and it only takes 4 ingredients to make a flaky golden crowd pleaser.

3. Fold the empty half of the pastry over the filling and press lightly. Cut the pastry into strips about 1 inch wide. Twist each strip several times and place the twists on the prepared baking sheet, leaving a little space between each one. Brush the tops with beaten egg.

4. Bake for 15 to 20 minutes, or until the twists are puffed and deep golden brown with melted cheese tucked into the layers. Let them cool for 5 minutes before serving warm.

Variations & Tips

For picky eaters: Use a mild white cheese and make sure the beef is crumbled very small so every bite stays neat and easy to eat. You can also cut the strips a little narrower for smaller hand-held twists.

Add a little seasoning: If your family likes a little more flavor, stir a pinch of garlic powder, onion powder, or Italian seasoning into the cooked beef before filling the pastry. It still keeps the recipe simple but gives the twists a little extra depth.

Try a dipping sauce board: These are especially fun for parties when served with a few dips like marinara, ranch, or queso. Setting out a couple of choices makes the platter feel festive and helps everyone find a favorite.

Keep the pastry cold: Puff pastry is easiest to work with when it is thawed but still cool. If it starts getting too soft while you are twisting the strips, pop the tray into the refrigerator for 10 minutes before baking so the layers puff nicely in the oven.

Make-ahead tip: You can cook the beef a day ahead and keep it in the refrigerator until you are ready to assemble. That little bit of prep makes these especially convenient for busy afternoons or party nights.