Ingredients

The following ingredients have 36 Servings
  • 1 1/4 cups finely grated Parmigiano-Reggiano
  • 2 sheets puff pastry (preferably all butter), defrosted but not unfolded
  • 1/2 teaspoon pimentón (Spanish smoked paprika, hot or sweet)

Instruction

  • Heat oven to 375 degrees. Line two baking sheets with parchment paper. Sprinkle about 1/4 cup cheese on a clean work surface. Place pastry on top and sprinkle with another 1/4 cup cheese. Use a rolling pin to roll into a rectangle about 1/8-inch thick, dusting with more cheese if necessary.
  • Using tip of a sharp knife, cut pastry into 1/2-inch-wide strips. Lift up one end, twist a few times, and transfer to prepared pan. Repeat with remaining pastry and cheese. Dust twists with pimentón.
  • Bake until puffed and golden, about 10 minutes. Let cool to room temperature before peeling off paper. Store between layers of parchment paper in an airtight container up to 2 days.