Parmesan-Paprika Twists

• 1 cup freshly finely grated parmesan cheese
• 14 teaspoon smoked paprika
• 14 teaspoon kosher salt
• 18 teaspoon cayenne pepper
• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten with
• 2 -3 drops water, and
• 1 pinch salt

1. Heat oven to 375.
2. In a small bowl, toss the Parmesan cheese, paprika, salt, and cayenne pepper together.
3. On a lightly floured surface, roll the pastry sheet into a 10 x 12 inch rectangle; cut it lengthwise to make two 5x12 inch strips.
4. Brush the strips evenly with the beaten egg and spread the filling over both strips, making sure you come to the edges.
5. Lightly press the filling into the sticks onto the pastry.
6. With a large chefs knife or a pizza cutter, cut each strip crosswise into twenty-four 1/2-inch strips.
7. Pick up a strip, twist it two times, and lay it on a baking sheet, pressing the ends lightly into the sheet to keep it from untwisting.
8. Continue with all the strips; if any cheese falls off, scoop it up and sprinkle over the twists.
9. Bake until the twists are puffed, light brown, and no longer dough, about 15 minutes (taste to make sure it is dry all the way through); let cool on a rack and serve within an hour or two.

parmesan cheese, paprika, kosher salt, cayenne pepper, pastry, egg, water, salt

Taken from www.food.com/recipe/parmesan-paprika-twists-341716 (may not work)