• RaChel Perry

    Cheese twists-YUM! Basically puff pastry and cheese makes 18 to 24 cheese sticks, depending on how thick you cut them, adapted from Barefoot in Paris 2 sheets (1 box) frozen puff pastry, thawed flour, for dusting 1 extra-large egg 1 tablespoon water 1/2 cup freshly grated Parmesan cheese 1 cup finely grated Gruyère cheese 1 tablespoon minced fresh thyme leaves 1 tablespoon chopped rosemary 1 teaspoon kosher salt freshly ground black pepper Heat oven to 375°F. Roll out each puff pastry sheet on a lightly floured board. Beat the egg with 1 tablespoon of water, and brush the mix on both sides of the puff pastry sheets. Sprinkle each sheet evenly with the cheeses, herbs, salt and some pepper. Use a rolling pin to lightly press the flavorings into the puff pastry. Use a pizza cutter to cut each sheet into long strips about a half-inch thick. Twist each strip and lay on baking sheets lined with parchment paper. Bake for 10 to 15 minutes, or until lightly browned and puffed. Cool and serve at room temperature.

  • Lola Ostaszewski

    cheese twists #recipe #food (puff pastry)

  • Jessica Roberts

    cheese twists - good for a party appetizer

  • JessicaLevandoski

    cheese twists, simple bread on trays

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