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Maple Goat Cheese Twists With Fried Sage and Spiced Pepitas

Your appetizers are served! These twists will make your crowd shout (favorably, of course). And the best part is, they’re simple to pull together.


10 sticks

Prep time

10 minutes

Cook time

25 minutes


  • 1 sheet of puff pastry, thawed
  • 2 tablespoons raw pepitas
  • 2 tablespoons olive oil, plus more for drizzling
  • 1/4 teaspoon Maple Sugar Seasoning
  • 7 large sage leaves
  • 8 ounces goat cheese
  • Salt, to taste
  • 1-2 tablespoons maple syrup
  • 1 small egg
  • Flakey salt


  1. Pre-heat oven to 400F.
  2. Roll the thawed pastry sheet between two sheets of parchment paper into a 12×12 square. The puff pastry should be pliable but still cool.
  3. Heat a skillet over medium-high heat. Toast the pepitas until they begin to pop and brown, about 2-3 minutes. Transfer to a bowl and drizzle about a half teaspoon of olive oil over them. Add the Maple Sugar Seasoning and a sprinkle of salt. Mix together and set aside to cool. When they’re cool, if desired, coarsley chop.
  4. Add 2 tablespoons of olive oil to a skillet. Heat it over medium-high until the oil is shimmering. Add the sage leaves, mindful of the hot oil, and fry for 30 seconds until they’re crisp. Carefully remove the sage leaves with a slotted spoon and transfer to a paper towel. Sprinkle with salt and set aside.
  5. Mash the goat cheese in a small bowl. Crush the sage leaves into shards and mix them into the goat cheese.
  6. Transfer the puff pastry to a cutting board. Smear or dollop the goat cheese over the dough. Careful when smearing to not rip the dough. If the goat cheese doesn’t easily spread, crumbling it and then pressing it into the dough works well too.
  7. Sprinkle the pepitas over the goat cheese. Drizzle the top with maple syrup. 1 tablespoon may seem like enough for you but if you’re a maple lover, drizzle more.
  8. Fold the pastry in half, and press together. Cut ten 1” strips. Stretch the strips and twist. Transfer to a baking sheet fitted with parchment paper.
  9. Whisk the egg in a small bowl with a touch of water. Brush the pastry with the egg wash.
  10. Bake for 20-25 minutes until golden. Allow the sticks to cool and finish with flakey salt before serving.



8 oz Glass


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