It doesn’t matter what age you are – everybody can enjoy a good cheese twist! They’re great fun to make and eat! I like to add poppy seeds to make them look a bit snazzy if I’m serving them to adults – you can just sprinkle them on top before putting into the oven.
Ingredients
- 250g Puff Pastry
- 100g Parmesan Cheese, grated
- Egg Wash (1 egg + 2 Tbsp Water)
- Salt
- Flour, to dust
Directions
- Roll out the pastry to 3mm thick and cut in half lengthways.
- Brush one half of the pastry with the egg wash and sprinkle over half of the grated parmesan.
- Place the other half of the pastry on top. Roll the pastry out again to 3mm thick.
- Brush more egg wash over the pastry and sprinkle over the remaining cheese.
- Cut the pastry into long strips about 1.5cm wide. Hold each end of the strip, twist into a spiral and place onto a lined baking sheet. Repeat with the remaining pastry. Place in the fridge to chill, until firm. Preheat the oven to 200ᵒC.
- Bake in the middle of the oven for 15 minutes until the pastry has become golden. Transfer to a wire rack and leave to cool a little before eating.
