1 sheet of Pepperidge Farm Puff Pastry, thawed according to package instructions
1 egg (plus 1 tablespoon of water to make the egg wash)
1 cup freshly grated parmesan cheese
Instructions
Preheat oven to 400F. Unfold puff pastry sheet on a lightly floured surface. Coat a bit of flour and roll pastry sheet into an approximately 14×11″ rectangle, gently turning or flipping the sheet if necessary.
Using a pastry scraper (if you don't have one, I used a pizza cutter and it worked surprisingly well), lightly score a centered line lengthwise down the pastry sheet, taking care not to cut through the pastry (you are merely marking a center line).
To make egg wash, whisk 1 egg with 1 tablespoon water until blended. Brush both halves of the pastry sheet with egg wash, reserving any leftover (you’ll need the rest in a moment).
Sprinkle one half of the pastry with freshly grated parmesan cheese. Fold the other half of the pastry up and over the cheese, pressing the two halves together by hand or by rolling lightly with rolling pin. Gently press edges to seal.
Using pastry scraper (or pizza cutter, etc.), carefully mark pastry at ½″ intervals and cut lengthwise to create approximately nine long slices.
Working 1 at a time, gently twist each slice to desired shape and lay on baking sheet lined with parchment paper or sprayed with non-stick cooking spray. When all slices have been twisted and placed on cookie sheet, lightly brush each twist with the remaining egg wash, taking care not to tear or open the seams.
Bake in 400F oven for 10-12 minutes or until twists are golden brown. Remove from oven and allow to cool just briefly. If necessary, trim any cheese overflow from the sides of twists to tidy them up a bit with a sharp paring knife.
Recipe by In Good Taste at http://ingoodtaste.kitchen/parmesan-puff-pastry-twists/