Cheese Straw twists
Cheese Straw Twists (Diablotins)
1 (17 1/4 ounce) package frozen puff pastry
2/3 cup grated Parmesan cheese
1 tablespoon paprika
1 egg, slightly beaten
Thaw pastry as directed on package.
Preheat oven to 425 degrees F.
Cover two cookie sheets with
parchment or heavy brown paper.
Mix cheese and paprika.
Roll 1 sheet of pastry into a 10 x
12-inch rectangle on a lightly floured surface, using floured
stockinet-covered rolling pin.
Brush pastry with egg; sprinkle with 3 tablespoons of the cheese
mixture.
Gently press cheese mixture into pastry.
turn pastry over;
repeat with egg and cheese mixture.
Fold pastry lengthwise into
halves.
Cut pastry crosswise into 1/2-inch strips.
Unfold strips;
roll each end in opposite directions to twist.
Place twists on
cookie sheet.
Bake until twists are puffed and golden brown, 7 to 8
minutes.
Repeat with remaining sheet of pastry, egg and cheese
mixture.
Makes about 48 twists.
