Ingredients

• 1 sheet puff pastry (approx. 7oz - 200g), thawed
• 2 tbsp Dijon mustard
• 1 cup grated Parmesan cheese (4oz - 120g)
• ½ tsp Smoked paprika
• Sea salt and freshly ground black pepper

Steps

• Step 1

  Preheat oven to 200°C (400°F) and line a baking tray with baking paper.

• Step 2

  On a clean surface, sprinkle some flour and lay out the puff pastry sheet. Spread Dijon mustard evenly over the surface.

• Step 3

  Season with a pinch of sea salt and freshly ground black pepper. Then lightly dust with smoked paprika.

• Step 4

  Sprinkle grated Parmesan cheese and press it down using your hands.

• Step 5

  Fold the puff pastry sheet in half, gently pressing down to seal. Flatten using a rolling pin.

• Step 6

  Cut the folded pastry into ½-inch-wide strips. Twist each strip several times to create a spiral.

• Step 7

  Place the twists on the baking tray, leaving a slight bit of space between each one.

• Step 8

  Bake for 12-15 minutes or until golden brown and crispy.

• Step 9

  Allow to cool slightly before serving. Always serve warm. They are easy to reheat.

Little Tips

For an extra crispy twist, chill the pastry twists in the fridge for 10 minutes before baking.

Try adding finely chopped chives, rosemary garlic powder for another flavour.