I’m spending today styling the Brahmin summer catalog in Providence, so I’m typing this right before I leave for the train station. I’m so excited for this project, and I can’t wait to show you guys all the looks we’re putting together! Look for more behind-the-scenes images (and a video) soon!
But — not these cheese twists. I’ve actually been meaning to make these for probably three years — mostly because of this simple equation:
Cheese + Puff Pastry = Best Combo Ever.
These are basically just buttery, parmesan-y indulgent little finger foods, and what could be better than that? You could dust them with fresh grated pepper or smoked paprika for a little complexity, but even on their own, they’re pretty great. And a three-ingredient recipe that makes something this impressive? Not bad, Katy. Not bad.
1 frozen puff pastry sheet, thawed
2 tbsp olive oil
1 cup grated Parmesan cheese
Preheat oven to 400 degrees.
Unfold pastry on lightly floured surface, and cut it into thirds. Brush both sides with olive oil. Cut into strips on a diagonal. Twist strips and place 2″ apart on a greased baking sheet, and top with parmesan cheese. Bake 10-15 minutes or until golden.