with soups or salads or with drinks. Ree’s easy recipe makes 12.
ING 1 sheet Pepperidge Farm frozen puff pastry (17.3-oz pkg, thawed)
tb melted butter, cup grated Cheddar, tsp cayenne, 3/4 cup grated Parm lge egg.
Method Line a baking sheet with parchment. Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the Cheddar, cayenne and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes. Preheat the oven to 400 degrees F. Mix together the egg and 1 teaspoon water in a small bowl, brush the strips with the mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes.