Cheese Twists
Ingredients:
- frozen puff pastry, defrost overnight in the refrigerator - 1 sheet
- flour -
- egg - 1
- water - 1 T
- cayenne pepper - pinch
- dry mustard powder - 1/2 tsp
- grated gruyere cheese - 3 1/2 ounces
- minced thyme - 2 tsp
- minced rosemary - 2 tsp
- Kosher salt - 1/2 tsp
Instructions:
Place puff pastry on a lightly floured cutting board. Lightly dust the top of the pastry with flour. With a rolling pin that has been dusted with flour, roll pastry out into a 10 - 12 inch rectangle.
Prepare egg wash -- in a bowl, whisk together egg, water, cayenne and mustard until smooth. Brush pastry with egg wash. Sprinkle an even layer of gruyere, thyme, rosemary and salt over pastry. With the rolling pin, gently press the toppings into the pastry. Using a pizza cutter, slice pastry crosswise into 1/2 inch wide strips. Twist each strip 4 - 5 times. Place on parchment paper lined baking sheets, leave 1/2 inch space between each cheese twist.
Bake in a preheated 375 degree oven for 10 - 15 minutes, or until puffed and light golden brown. Flip the straws over, bake for another 3 - 5 minutes, or until deep golden brown. Serve warm or reheat briefly in a 350 degree oven before serving.
