Ingredients

The following ingredients have 12 Servings
  • 1 puff pastry sheet (defrosted if frozen)
  • ¾ teaspoon paprika
  • ½ teaspoon dried Italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 large egg
  • 1 tablespoon water
  • ½ cup grated parmesan cheese

Instruction

  • Set the oven rack to the middle position. Heat to 375ºF (190ºC). Line two baking sheets with parchment paper and set them aside.
  • Thaw the puff pastry overnight in the fridge. Alternatively, you can thaw it on the counter. Remove the frozen pastry from its packaging and defrost it on a sheet tray until it is cool but pliable, about 40 minutes.
  • In a small bowl, combine the paprika, Italian seasoning, salt, and black pepper, set aside.
  • In a small bowl, whisk together the egg and water, set aside.
  • Place defrosted puff pastry on a lightly floured surface. If the surface feels sticky, lightly dust with flour. Use a rolling pin to roll out into a 12x10-inch rectangle or about ⅛-inch thick.
  • Brush the surface with the egg wash. Evenly sprinkle the spice mixture and parmesan cheese on top. Use a rolling pin to press the toppings into the dough gently.
  • Use a chef’s knife or pizza cutter to make 10-inch long strips, about ¾-inch wide. It should yield 12 strips.
  • Twist each strip, then lay on the parchment paper-lined baking sheet, at least 1-inch apart. There should be six per sheet. Brush the surface of each piece with egg wash.
  • Bake until golden brown, puffy, and crisp, about 14 to 16 minutes. Repeat with the remaining tray. Serve warm or transfer to a wire rack to cool completely.