Parmesan Puff Pastry Twists

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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.

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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.

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Lightly beat up 1 egg and grab yourself a brush.

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

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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).

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

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

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

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

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

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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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