Parmesan Puff Twists

These puffy twists taste like the best Cheez-It you've ever had.

They were a huge hit at our Christmas Eve dinner, especially with the guys- I sent a triple batch with my husband to a "family guys watching a bowl game" evening tonight, and I don't expect to get many back!

Super simple to make- lay out a square of puff pastry, season with kosher salt and pepper, and sprinkle with grated parmesan. I like to lightly roll it with a pin, to get the cheese good and stuck so it doesn't fall off!

Cut the sheet in half length-wise, then into strips, with a pizza cutter. Thin strips (1/4 to 1/2 inch) bake up crispy like a cracker, thicker strips are more tender and flaky.

Pick up each piece with two hands and twist 2 or 3 times before laying on a cookie sheet- you'll want to lightly smash down the edges so it stays stuck on the sheet. I did batches on silicone mats, and batches without- both cooked fine, but the batches without the mats wanted to stick to the trays and needed a spatula to pop them off.

Bake at 350 10-15 minutes, until puffy and golden! You can let them get a bit toasty and golden for a nuttier flavor, or pull them out when they're pale and mild. Your call, but they taste an awful lot like the best Cheez-its you've ever had!

Parmesan Puff Twists

1 sheet puff pastry, thawed (follow the directions on the package, I used Pepperidge Farms)
a large pinch of kosher salt
fresh ground black pepper
2 or 3 Tbsp grated parmesan

Lay out the puff pastry on a cutting board, and seal any cracks by pinching together with your fingers. Season with salt and pepper, and sprinkle with cheese. Lightly roll with a rolling pin to push the seasonings into the dough, and then cut in half length-wise, then cut into strips. Twist each strip before arranging on a cookie sheet.

Bake at 350 10-15 minutes. Serve hot or room temperature.

(Original recipe came from a forum thread on Seriouseats.com that I can't find any more! I've modified slightly- they said to use an egg wash instead of a rolling pin.)