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Sesame Parmesan Twists Recipe

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This recipe for Sesame Parmesan Twists, by , is from The Crow Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lill
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup (about 2 ½ oz) finely grated Parmigianino Reggiano
¼ cup (1 oz. jar) sesame seeds, lightly toasted
¼ tsp. cayenne
¼ tsp. chili powder
¼ tsp. dried thyme leaves, crumbled
½ tsp. kosher salt
2 sheets (about 18 oz.) frozen puff pastry, thawed
1 egg, beaten with a few drops water and a pinch of salt

Directions:
Directions:
Heat the oven to 425F. In a small bowl, mix together the Parmigianino, sesame seeds, cayenne, chili powder, thyme, and salt. On a lightly floured surface, roll one of the pastry sheets to a 10x14 inch rectangle. Brush evenly with the egg wash and cut in half lengthwise to make two 5x14-inch strips. Distribute half of the cheese filling over one strip and lay the second strip on top, egg wash side down. Press the strips together with the rolling pin to fuse the two sheets. Cut the strip crosswise into 28 strips ½ inch wide. Lift a strip, twist it three times, and lay it on an ungreased baking sheet, pressing each end to keep the twists from unwinding during baking. Repeat with the second pastry sheet and the remaining filling. Bake the twists until they’re puffed, light brown, and dry look throughout, 12 to 14 minutes. Test one by biting it to make sure it isn’t doughy in the center.

Let the twists cool on a rack and serve as soon as they’re cool, or within a couple of hours if possible.

Number Of Servings:
Number Of Servings:
56 five-inch twists

 

 

 

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