Add your favorite mix-ins to frozen puff pastry for a quick and impressive appetizer.
Ingredients
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1 cup finely grated Parmigiano-Reggiano (about 4 ounces)
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½ teaspoon cayenne pepper
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2 sheets frozen puff pastry, preferably all-butter, thawed
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All-purpose flour, for dusting
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2 large eggs, lightly beaten
Description
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Preheat oven to 425 degrees. Combine cheese and cayenne in a bowl.
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Lay each puff-pastry sheet flat on a lightly floured work surface. Roll out two 11-by-16-inch rectangles. Dividing evenly, brush with some of beaten eggs and sprinkle with cheese mixture. Using a pastry cutter or sharp paring knife, trim long ends to make even, then cut each rectangle crosswise into fifteen 1/2-inch-wide strips.
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Working with one at a time, twist each strip into a spiral and transfer to parchment-lined baking sheets, 1 inch apart. Using your thumb, press ends of strips onto parchment to prevent unraveling during baking. Chill until firm, at least 30 minutes.
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Bake until pastry is golden, rotating sheets halfway through, 10 to 15 minutes. Let cool completely on sheets on wire racks before serving or storing.
Variations
Sesame-Poppy
Combine 2 tablespoons each sesame seeds and poppy seeds with 1/4 teaspoon coarse salt in a bowl. Sprinkle on pastry strips instead of cheese-cayenne mixture.
Tomato-Rosemary
Omit egg wash and cheese-cayenne mixture. Combine 3 tablespoons tomato paste and 1 tablespoon extra-virgin olive oil in a bowl. Brush evenly on pastry strips, then sprinkle with 1 tablespoon chopped fresh rosemary.
Pecorino-Black Pepper
Replace Parmigiano-Reggiano with an equal amount of Pecorino Romano, and cayenne pepper with freshly ground black pepper. Sprinkle mixture on pastry strips.
