Recipes For 2005

Cheese Twists

2 sheets frozen puff pastry (1 package) defrosted overnight in refrigerator or one hour at room temp
1 extra large egg
1/2 cup grated parmesan cheese
1 cup finely grated gruyere cheese
1 tsp minced fresh thyme leaves or 1/2 tsp dry
1 tsp kosher salt
freshly ground black pepper to taste

Roll out puff pastry on a lightly floured surface to about 10" x 12". Beat the egg with 1 tbsp water and brush the surface of the pastry. Sprinkle each sheet with 1/4 cup of parmesan and 1/2 cup of gruyere and 1/2 tsp of thyme. Sprinkle with salt and pepper. Using a rolling pin, lightly roll the ingredients into the dough to adhere. With a sharp knife or a pastry cutter, cut each sheet into 11 or 12 strips. Twist each strip and place on sheet that has been lined with parchment or silpat.

Bake for 10-15 minutes until lightly browned and puffed. Turn each strip and bake for another 2 minutes. Don't overbake as these will burn.