PARMESAN-ROSEMARY CHEESE TWISTS

MAKES ABOUT 28 TWISTS

This is a basic cheese twist with the addition of the rosemary for extra flavor. You could add any other herb or spice as desired.

INGREDIENTS

1/2 package (17-1/4 ounces size) frozen puff pastry (or 1 sheet of approximately 8-3/4 ounces), thawed and kept chilled

1 egg

1 tablespoon milk

1/4 cup freshly grated Parmesan cheese

1 teaspoon dried parsley leaves

1 teaspoon dried rosemary leaves

Pepper to taste

Preheat oven to 400° F. Grease or line baking sheets with parchment paper. Whisk the egg and milk until well combined. On a lightly floured surface, roll the pastry into a 14x10-inch rectangle or until about 1/8-inch thick. Cut in half lengthwise. Brush both halves with the egg mixture. Top one half with the cheese, then the parsley, rosemary and pepper. Place the other half, brushed side down, on top. Use a rolling pin to lightly seal the halves together. Cut crosswise into 1/2-inch strips. Take both ends of a strip and twist in opposing directions until it is twisted throughout. Place strips 2 inches apart on baking sheets and press ends down to help keep them from moving. Brush the tops lightly with egg mixture. Bake until golden, about 12 minutes. Serve warm or room temperature.

Note: Twist may be prepared ahead up to point of baking. Freeze on the baking sheets, then place into plastic bags and keep frozen until use, up to 1 month. To bake, follow the previous instructions, baking them from the frozen state for about 15 minutes.

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