Cheese Straw Twists (Diablotins)
1 (17 1/4 ounce) package frozen puff pastry
2/3 cup grated Parmesan cheese
1 tablespoon paprika
1 egg, slightly beaten
Thaw pastry as directed on package.
Heat oven to 425 degrees F. Cover two cookie sheets with parchment or heavy brown paper.
Mix cheese and paprika.
Roll 1 sheet of pastry into a 10 x 12-inch rectangle on a lightly floured surface, using floured stockinet-covered rolling pin.
Brush pastry with egg; sprinkle with 3 tablespoons of the cheese mixture. Gently press cheese mixture into pastry. turn pastry over; repeat with egg and cheese mixture.
Fold pastry lengthwise into halves. Cut pastry crosswise into 1/2-inch strips. Unfold strips; roll each end in opposite directions to twist. Place twists on cookie sheet.
Bake until twists are puffed and golden brown, 7 to 8 minutes.
Repeat with remaining sheet of pastry, egg and cheese mixture.
Makes about 48 twists