Parmesan Twists Recipe

You Can Trust a Skinny Cook | Wiley, 2011

I don’t know what I like more about these Parmesan Twists—the way they look or the way they taste. They’re light, crisp, tasty, and have I mentioned how easy they are to make? Four ingredients and only 20 minutes of prep. They’re also visually compelling. If you put them out for a party, consider arranging them in a tall vase so they can splay out like a bunch of branches. Alternatively, place them on a tray.–Allison Fishman

LC As You Like It Note

You can take a lot of artistic license with these crowd-pleasing twists. Use any puff pastry, whether store-bought or homemade. (If buying store-bought, we swear by Dufour, which is made with actual butter and not hydrogenated, chemical-tasting stuff.) Vary the spice and cheese according to your whim, whether chile powder or cayenne, Cheddar or Manchego. Play with the width if a skinny twist just doesn’t offer enough substance for you. Suit yourself. And let us know what you did.

Hands-On Time: 20 minutes | Total Time: 30 minutes | Makes 18 to 24 straws

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Ingredients

Flour for the work surface
One 16- to 18 1/2-ounce package frozen sheet puff pastry, thawed
1 large egg yolk beaten with 1 tablespoon cold water
1/3 cup grated Parmesan cheese, or more to taste
1 teaspoon paprika

Directions

1. Preheat the oven to 400°F (204°C). Line 2 baking sheets with parchment paper.
2. On a lightly floured surface, unfold the puff pastry. (Depending on the brand of puff pastry, you may have either 1 or 2 sheets.) Lightly sprinkle the pastry sheet(s) with flour. Grab a rolling pin and roll the pastry to between 1/8- and 1/4-inch thickness. (If using an 18 1/2-ounce sheet, this will measure about a 12-inch square.) Lightly brush the pastry with some of the egg mixture.
3. Sprinkle the Parmesan and paprika evenly over the pastry. Using your fingers, gently but firmly press the toppings into the pastry so they adhere.
4. Using a sharp knife or a pizza cutter, slice the puff into 24 strips, each about 1/2 inch wide. Divvy the strips between the baking sheets, seasoned side up. Working with 1 twist at a time, hold an end in each hand and twist the strips at least twice, twisting in opposite directions to create a long spiral. Place it back on the sheet and repeat.
5. Bake the twists until puffed and golden brown, 16 to 18 minutes. Let cool to room temperature before serving.

Hungry for more? Chow down on these:

Garlicky Herb Twists from The Purple Foodie
Herbed Cheddar Parmesan Crisps from Pinch My Salt
Cheddar-Chive Gougères from Leite's Culinaria
Roquefort and Walnut Shortbreads from Leite's Culinaria