Cheddar-Herb Twists

By MichelleF

This version is cut in half from the original recipe at the link posted.

Ingredients

• 1 cup finely shredded sharp Cheddar
• 1 1/2 tsp chopped fresh thyme OR 1/2 tsp dried thyme
• 1 1/2 tsp chopped fresh sage OR 1/2 tsp dried sage
• 3/4 tsp chopped fresh oregano OR 1/4 tsp dried oregano
• 1/8 tsp cayenne pepper
• Salt to taste
• 1 puff pastry sheet

Preparation

Step 1

Preheat oven to 425. Line a large baking sheet with parchment paper. In a medium bowl, combine cheese, herbs, & cayenne. Season with salt. On a lightly floured surface, roll out puff pastry sheet into a 9 x 16-inch rectangle. With the short side facing you, spread the cheese mixture over the bottom half of the pastry sheet into an 8 x 9-inch rectangle. Fold the top half of the pastry toward you over the bottom half. Press pastry down to help dough layers adhere & force out air pockets. Roll pastry into an 8 x 16-inch rectangle. Transfer to baking sheet. Chill for 20 minutes. Remove pastry sheet from refrigerator & place on a lightly floured cutting board. Place a fresh sheet of parchment paper on the baking sheet. With a sharp knife, trim uneven edges from pastry, then cut pastry into ½ x 8-inch strips. Holding one end in each hand, twist each strip 3 or 4 times. Place strips 1 inch apart on baking sheet, pressing ends down. Bake twists for 12 to 14 minutes, until golden brown. Transfer twists to wire racks to cool. Serve at room temperature.