Sesame Parmesan Twists
2/3 cup (about 2.5oz.) finely grated Parmigiano Reggiano
1/4 cup sesame seeds, lightly toasted
1/4 t cayenne
1/4 t chili powder
1/4 t dried thyme leaves, crumbled
1/2 t kosher salt
2 sheets frozen puff pastry, thawed
1 egg, beaten with a few drops of water and a pinch of salt
Preheat oven to 425 degrees F.
In a small bowl, mix together the Parmigiano, 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 2 sheets. Cut the strip crosswise into 28 strips 1/2-inch wide. Lift a strip, twist it 3 times and lay it on an ungreased baking sheet, pressing each end to keep the twists from unwinding during baking. Repeat with the 2nd pastry sheet and the remaining filling. Bake the twists until they're puffed, light brown and dry looking throughout, 12-14 minutes. Test one by breaking one in half 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.
Yields about 56 twists.