There was leftover puff pastry after making Brie en croute, and rather than throw it away, I made some super easy cheese twists. To make: Roll the pastry flat, cut in half, brush both halves with an egg wash, sprinkle with Parmesan and oregano, place halves together (egg wash inside), lightly roll with a pin to seal, cut into 1/2 inch strips and twist. Bake in a hot oven (400F) for 10-12 minutes, until just turning golden. Cool on a wire rack. Devour.

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