|Cream cheese pastry||1 (1/2 Recipe)|
|Finely grated parmesan cheese||1 Cup (16 tbs)|
|Egg yolks||1 , beaten with 2 teaspoons milk or cream|
|Milk/Cream||2 Teaspoon (For Beating The Egg Yolks)|
Divide chilled dough in half and roll each half in rectangle a generous 1/4 inch to 1/2 inch thick.
Sprinkle heavily with cheese, pressing it lightly into dough with rolling pin.
Fold dough over itself in thirds and roll again.
Sprinkle with more cheese, press with pin and fold again.
Roll 18 x 4 x 1/4 inch thick.
Brush with egg yolk mixture and sprinkle with cheese.
Cut in strips about 4 x 3/4 inches.
Twist strips in spirals, put on ungreased cookie sheet and brush ends with remaining egg yolk mixture.
Chill 1 hour, then bake in preheated moderate (350°F.) oven 15 to 20 minutes, or until crisp and golden.
Carefully remove from sheet at once.