Parmesan Or Romano Cheese Twists
|Puff pastry sheet||1 (Pepperidge Farm)|
|Flour||1 Cup (16 tbs) (As Needed)|
|Parmesan cheese/Romano cheese||1 Tablespoon|
|Egg whites||2 (Reserved From Filling Recipe)|
Lightly dust table with flour and roll out dough to about half thickness (one sheet should roll out to 18 x 9 inches).
Spread the cheese filling on the lower half of the dough, leaving 1/2 inch border on the very bottom.
Brush this border with egg whites.
Fold the upper half down over the lower half and press the bottom edge evenly across to seal the edges together.
Roll out again slightly (7 x 18 inches) and cut into 1/2 inch strips.
Cut parchment paper the size of the baking sheet, take one of the pastry strips and twist it around a few times.
Lay the twist on the sheet and mark where the top and bottom will be.
Brush a strip of egg white 1/2 inch wide, the length of the parchment paper where you have marked the top and bottom.
Twist the strips one by one and lay on the sheet 1/2 inch apart.
Press down the ends to "glue" them to the paper.
(If this is not done, the twists will shrink and unravel during baking.) Bake at 400° for 10 to 15 minutes or until golden brown.