Zucchini and haloumi twists

These cheesy puff pastry twists are given a healthy spin with ribbons of zucchini and a light, mint sauce. Serve them up before the main meal this entertaining season for a canape to satisfy.

  • 15 mins preparation
  • 25 mins cooking
  • Makes 32
  • Print


Zucchini and haloumi twists
  • 2 zucchini, peeled into ribbons
  • 1/4 cup chopped mint leaves
  • 1 tablespoon extra-virgin olive oil
  • 4 sheets frozen puff pastry
  • 1 egg, whisked
  • 225 gram packet haloumi, grated
  • 1/2 cup grated parmesan
Mint sauce
  • 1 cup mint leaves
  • 1/4 cup extra-virgin olive oil


Zucchini and haloumi twists
  • 1
    Preheat oven to 180°C. Line two oven trays with baking paper.
  • 2
    In a bowl, toss zucchini, mint and oil. Season to taste.
  • 3
    Arrange two sheets of pastry on separate pieces of baking paper. Brush each lightly with egg. Scatter each sheet with half the grated haloumi.
  • 4
    Arrange a single layer of zucchini slices lengthways on top of cheese, using smaller slices to fill gaps. Top with remaining pastry sheets, brush lightly with egg.
  • 5
    Cut each pastry stack into 8 x 3cm strips. Cut each strip in halves to form 16 pieces. Working from the centre outwards, carefully twist each strip. Arrange on trays.
  • 6
    Sprinkle twists with parmesan. Bake for 20-25 minutes until crisp and golden.
  • 7
    Meanwhile, to make mint sauce; in a small food processor, pulse mint and oil together until smooth. Season. Serve with twists.


Try with sweet chilli sauce or hot sauce for dipping.

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