- Set out 2 large non-stick baking sheets. Combine egg, cayenne, paprika and garlic powder in small bowl.
- Cut pastry, widthwise, in half. Set one half on a lightly floured surface and roll into a 10” square. Brush and lightly coat top of that square with beaten egg. Now sprinkle top of the pastry with salt and half the rosemary.
- Sprinkle pastry evenly with half the cheese, pressing on it to help it adhere. Fold the pastry in half, sealing in the filling. Now cut the pastry, widthwise, into 1/2” strips. Tightly twist and gently pull each strip into a spiral and set on one of the baking sheets, leaving about a 1” space into between each one. Refrigerate twists until ready to bake (chilling pastry makes it puff better).
- Roll out, top, fold, slice, twist and chill the second half piece of pastry as you did the first.
- Preheat oven to 400˚F. Bake one sheet of the twists for 10 minutes. Carefully turn each twist over and bake 6 to 8 minutes more, or until puffed and golden. Bake the second sheet of twists as you did the first. Serve warm or at room temperature.
Note: Only use Parmesan cheese you grate yourself for this, as the dried, powdered variety will draw too much moisture away from the pastry.
Recipe Options: Instead of rosemary, try another type of chopped fresh herb, such as thyme or sage, or use a mix of herbs.