CHEESE TWISTS
Steps:
- Prepare the egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Preheat the oven to 400 degrees. Flour the dough and table as needed to keep the dough from sticking to the table or the rolling pin. Place the dough on your work surface with a long side facing you. Use a pastry brush to coat the surface of the rectangle with some egg wash. Liberally sprinkle the Parmesan cheese over the rectangle, followed by the salt and pepper. Use a sharp paring knife to cut the rectangle into 1-inch-wide strips from top to bottom. Flip each strip so that the cheese is on the bottom. Twist each strip by rolling each end in opposite directions. Always remember to twist so that the topping faces out --that way you can see how they are flavored. Place the strips on a parchment paper-covered baking sheet and bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. These puff pastry items are best eaten the day they are made.
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- Preheat the oven to 400°F. Ready a baking sheet by lining with parchment, if you have it; otherwise, just get out a baking sheet, no need to grease it., Place the pastry on a well-floured work surface, and roll it into a 12" x 24" rectangle, about 1/8" thick., Brush some of the beaten egg/water over the dough, saving the remainder for later., If you're using the paprika and/or cayenne, mix with the grated cheese.
- Sprinkle the cheese over half the pastry (12" x 12" piece of pastry)., Fold the dough without filling atop the piece with filling, to make a 12" square., Gently roll till the two halves stick together; you'll now have a rectangle about 12" x 13"., Cut the rectangle in half lengthwise to make two rectangles, each 6" x 13"., Cut each rectangle crosswise into 3/4"-wide strips; you'll cut about 17 strips from each piece of dough, about 34 strips total., Pick up a dough strip and twist each end in opposite directions until the dough is a spiraled cylinder.
- Place it on the prepared baking sheet. Repeat with the remaining dough strips, leaving about 3/4" between them., Brush with the remaining egg wash.
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