Ingredients
1/2 package (215g) frozen puff pastry sheets (1 sheet)
160g finely grated Parmesan cheese
2 Tbsp Everything But The Bagel Sesame Seasoning Blend
1 egg, lightly beaten
10g all-purpose flour (scant)
Ketchup and Dijon mustard, optional
Directions
Step 1
Thaw the puff pastry at room temperature until just pliable, approximately 1 hour, or according to package directions.
Step 2
Preheat the oven to 200°C (400°F) and line a 30x46cm (12x18-inch) sheet pan with parchment paper.
Step 3
Sprinkle half of the cheese and half of the seasoning blend onto the parchment paper, covering an area about the same size as the puff pastry sheet.
Step 4
Brush one side of the pastry with the beaten egg, then place the pastry in the prepared pan, egg-wash-side down.
Step 5
Lightly flour a rolling pin, and roll the pastry to press the seasoning and cheese into the bottom of the pastry sheet.
Step 6
Using a sharp knife or bench scraper, cut the pastry lengthwise into 9 strips, and then cut the strips in half crosswise, yielding a total of 18 strips.
Step 7
Brush the tops of the pastry strips with egg wash, then sprinkle with the remaining Parmesan and seasoning blend. Lift the ends of each strip and gently twist them; arrange the twists on the pan, leaving space between them.
Step 8
Bake in the center of the preheated oven until browned, about 10 minutes. Remove the pan from the oven, use tongs to turn each twist over, and bake for an additional 5 minutes.
Step 9
Take the twists out of the oven and let them cool slightly on a rack. Serve warm as breadsticks with a meal or as appetizers, with ketchup and Dijon mustard for dipping.