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“Like a breadstick, but better!”
52 twists

Ingredients Nutrition


  1. Heat oven to 400°F Coat a baking sheet with nonstick spray.
  2. Unfold 1 pastry sheet on a lightly floured surface with fold lines vertical. Roll out with a lightly floured rolling pin in direction of fold lines until sheet is 14x9" wide. Brush lightly with beaten egg.
  3. Sprinkle with 1/4 the nuts, rosemary and pepper; roll gently with rolling pin to press into pastry. Turn pastry over and repeat.
  4. Cut sheet crosswise in half to make two 7x9" rectangles. Cut lengthwise in 3/4-in-wide strips (you'll have 26). Twist strips and place 1 inch apart on prepared baking sheet.
  5. Bake 12 minutes, or until golden and crisp. Transfer to a wire rack to cool. Repeat with remaining pastry sheet.
  6. VARIATION: Pepper-Parmesan Twists: Prepare through step 2. In step 3 omit nuts and rosemary; substitute 1 cup shredded Parmesan cheese and increase pepper to 1 teaspoons Proceed as directed.
  7. VARIATION: Sweet & Spicy Nut Twists: Prepare through step 2. In step 3 omit nuts, rosemary and pepper; substitite a mixture of 1/4 cup each packed light-brown sugar and chili powder along with 1 tsp ground red pepper. Top with 1/2 cup chopped peanuts. Proceed as directed.

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