Rosemary Parmesan Twists

parmesan twists
Mark Boughton/styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/19948_twist_f.jpg?w=98
  • Yield: 12 servings
  • Prep: 10 mins
  • Cook: 10 mins

Puff pastry is a magic ingredient for busy cooks: it’s elegant, delicious and deceptively easy to work with.

Ingredients

1sheet (from 17.25-ounce package) frozen puff pastry, thawed
1 egg
1tablespoon water
1/4cup shredded Parmesan
1 1/2tablespoons chopped fresh rosemary (or 1 tablespoon dried)
1/2teaspoon coarsely ground black pepper

Instructions

  1. Preheat oven to 400F. Line two baking sheets with parchment paper.
  2. Roll puff pastry into a 10-by-14-inch rectangle. Whisk egg and water together and brush on pastry. Sprinkle with Parmesan, rosemary and pepper, pressing lightly into pastry with your fingers.
  3. Cut pastry into 24 strips, each slightly more than 1/2-inch wide. Twist each strip and place on baking sheets. Bake 10 to 12 minutes, until golden. Serve warm or at room temperature.

Recipe by Gretchen Roberts.

 

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