MAKES 36 TWISTS
Like dark-wash denim, cheese twists are incredibly versatile. Not a fan of cheddar? I think you’re a loon, but use Parmesan cheese instead. Just about any savory or sweet (think: cinnamon, sugar, and butter) combination will fancy up this frozen puff pastry. Serve them piping hot right out of the oven, and people will go ape shit. Twists can be made one day ahead, covered tightly in foil, and left at room temperature.
2 cups finely shredded cheddar cheese
1 teaspoon chopped, dried rosemary
1/4 teaspoon dried, crushed red pepper flakes
Salt and pepper to taste
1 sheet (or half a 17.3-ounce package) frozen puff pastry, thawed
1 egg
1 tablespoon water
Preheat oven to 425°F. Place one rack in top third of the oven, the other in lower third. Line two large baking sheets with parchment paper.
Combine cheese, rosemary, red pepper flakes, and salt and pepper in a mixing bowl.
In a small bowl, whisk together the egg and water. Set aside.
Working on a floured surface, cut one piece of the pastry dough in half crosswise. Brush both rectangles with the egg wash. Distribute the cheese mixture evenly onto the pastry, pressing down lightly so it adheres to the dough.
Cut each half of dough lengthwise into 1/2-inch strips. Take two strips at a time and twist. Repeat with remaining strips.
Bake for 15 minutes or until golden and serve.