Sesame Parmesan Twists
Source of Recipe
Fine Cooking Magazine
List of Ingredients
2/3 cup (about 2 1/2 oz.) finely grated Parmigiano Reggiano
1/4 tsp. cayenne
1/4 tsp. dried thyme leaves, crumbled
2 sheets (about 18 oz.) frozen puff pastry, thawed
1/4 cup (1-oz. jar) sesame seeds, lightly toasted
1/4 tsp. chili powder
1/2 tsp. kosher salt
1 egg, beaten with a few drops of water and a pinch of salt
Recipe
- Heat the oven to 425.
- In a small bowl, mix together the Parmigiano, sesame seeds, cayenne, chili powder, thyme, and salt.
- On a lightly floured surface, roll one of the pastry sheets to a 10x14-inch rectangle.
- Brush evenly with the egg wash and cut in half lengthwise to make two 5x14-inch strips.
- Distribute half of the cheese filling over one strip and lay the second strip on top, egg wash down.
- Press the strips together with the rolling pin to fuse the two sheets.
- Cut the strip crosswise into 28 strips 1/2-inch wide.
- Lift a strip, twist it three times, and lay it on an ungreased baking sheet, pressing each end to keep the twists from unwinding during baking.
- Repeat with the second pastry sheet and remaining filling.
BAKING
- Bake the twists until they're puffed, light brown, and dry looking throughout, 12 to 14 minutes.
- Test one by biting it to make sure it isn't doughy in the center.
- Let the twists cool on a rack and serve as they're cool, or within a couple hours if possible.
Yield: 56 five-inch twists
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