2 ingredients (plus seasoning.) A little cheese grating. Some rolling with a pin (or a wine bottle!). A few knife slices, a twist or two, and 10 minutes in the oven. That's all you need for a delicious and impressive appetizer!
2 oz parmesan cheese
1 sheet puff pastry
Thaw puff pastry while you grate the cheese.
(You can put a piece of parchment paper under the pastry too!) Unfold puff pastry and top with half the grated cheese, sprinkled evenly. Sprinkle with salt, pepper, and cayenne pepper to taste.
Preheat oven to 425.
Cover with a piece of parchment paper. Using a rolling pin, carefully roll the cheese into the puff pastry. The pastry will spread and get thinner, so be fairly careful in terms of keeping it relatively even on all sides.
Flip the pastry over and repeat with the remaining cheese. Top with seasonings, and then repeat the parchment paper trick.
Cut the pastry, now lovely and cheese-laden, into 1/2 inch strips. Twist the strips and place on an ungreased baking sheet. You may have to anchor the ends down to keep it from untwisting.
Bake at 425 for 8-10 minutes, watching carefully so you remove them before they burn or get too brown.
Let cool on a rack. Serve upright in a glass. YUM!!!
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