Parmesan Puff Pastry Twists

I made these for the baby shower back in September but I think they would also serve as ideal morsels to tempt your guests to the Thanksgiving table.  These are so easy it feels like you’re cheating, and that’s why I love them the most.

First thing you need to do is thaw a 17oz package of puff pastry in the fridge overnight.  I went with the one that comes in two pre-rolled sheets so that saved me even more time.  Preheat your oven to 400°F and line two baking sheets with parchment paper.

Lightly beat up 1 egg and grab yourself a brush.

Grate up a helluva lot of parmesan cheese.  Like, 1 1/2 cups parmesan.  That took a WHILE.

Lay the puff pastry out on a work surface (this one comes already wrapped in its own parchment so I just used that) and slice it into 12 strips (you’ll end up with 24 if you use the whole package).

Brush the strips with egg and then sprinkle with 1 tablespoon poppy or sesame seeds.

Dredge the strips with grated parmesan (make sure to save half for the other sheet).

I did another batch with parmesan and Tex-Mex spices and it was goooooood.

Pick up each strip and twist it before placing it on the parchment for baking.

The Tex-Mex pastry got too warm and stretched too much so I doubled the twisted strips and that worked out fine.

Bake your strips for 15 minutes, until puffed and golden brown.  Eat warm or let them cool, but they’re best eaten the day they’re made.

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