📖 Instructions

1. Preheat your oven to 400°F (200°C) and get your baking sheets ready. Line two large baking sheets with parchment paper; this helps prevent sticking and makes cleanup a breeze. While the oven preheats, make sure your puff pastry is thawed but still cold. This is key for easy handling and for achieving that beautiful puff.
2. Unroll the puff pastry: Gently unroll one sheet of puff pastry onto a lightly floured surface or directly onto one of your parchment-lined baking sheets. If it cracks a little when unrolling, don't fret! Just gently press the seams back together with your fingers. The goal is a flat, even rectangle.
3. Prepare the egg wash: In a small bowl, whisk together one large egg with about a tablespoon of water or milk until it’s smooth and well combined. This is your 'glue' and also gives the twists that gorgeous golden-brown shine.
4. Brush the pastry: Using a pastry brush, lightly and evenly coat the entire surface of the puff pastry sheet with the egg wash. Don't overdo it, a thin layer is all you need. We want golden, not soggy!
5. Add the Parmesan and seasonings: Generously sprinkle half of the grated Parmesan cheese over the egg-washed pastry. If you like, this is also the moment to add any other seasonings. A pinch of black pepper, a tiny bit of garlic powder, or some dried herbs like oregano or thyme would be delicious. Gently press the cheese and seasonings into the pastry with your hands or a rolling pin to help them adhere.
6. Cut the pastry strips: With a sharp knife, a pizza cutter, or a pastry wheel, cut the pastry sheet into strips, approximately 1/2 to 3/4 inch wide. For a standard puff pastry sheet, you'll get about 12-14 strips per sheet. Try to keep them as uniform as possible for even baking.
7. Twist the strips: Carefully pick up each strip from both ends and gently twist it several times to form a 'twist' shape. Be gentle so you don't break the pastry. Place the twisted strips onto the prepared baking sheets, making sure to leave a little space between each one so they can puff up without touching. If you're working with two sheets of pastry, repeat steps 2-6 for the second sheet, using the second prepared baking sheet.
8. Bake the twists: Transfer the baking sheets to your preheated oven. Bake for 15-20 minutes, or until the twists are beautifully golden brown, puffed up, and crispy. Keep an eye on them; ovens vary! If one sheet is browning faster, swap its position with the other or rotate the trays.
9. Cool and serve: Once baked to perfection, remove the twists from the oven. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They are absolutely divine served warm, but also just as delicious at room temperature. Try not to eat them all in one go, I dare you!