26 October 2010

72: Parmesan Cheese Twists

1 sheet frozen puff pastry
1/2 cup grated Parmesan
2 Tbsp. extra-virgin olive oil
2 tsp. finely chopped rosemary
1 tsp. parsley
1/2 tsp. salt
1/2 tsp. cayenne pepper
1 large egg
All-purpose flour, for dusting

Thaw the pastry sheet at room temperature. Preheat oven to 400 F. In a small bowl, beat the egg and add the salt, pepper, rosemary and parsley. Dust some flour and spread the pastry into a rectangle with a rolling pin. Spread some of the egg mixture and half the cheese. Fold the pastry rectangle into a half. Slowly spread the pastry with the rolling pin to 1/2 inch thickness. Cut this rectangle with a knife into thin 1/3 inch strips and further cut the length into halves. One at a time, grab the ends of each strip and twist in opposite directions to form a spiral. Transfer to the greased baking tray. Bake until light golden brown, about 20 minutes. Remove from the oven and let them cool before serving.

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