INGREDIENTS
- Flour (for work surface)
- 2 sheets frozen puff pastry
- 2 tbsp rosemary, divided, finely chopped
- 1 cup sharp Cheddar cheese, divided, grated
- Cayenne pepper (optional)
- Flavored oil – 1/2 cup olive oil, 2 tbsp rosemary leaves, roughly chopped, coursely grated black pepper to taste
DIRECTIONS
- 1.In a small saucepan, heat the olive oil, rosemary and pepper over low heat until just simmering; remove from heat and let cool to room temperature; can be made several days ahead.
- 2.Preheat oven to 400 degrees.
- 3.Thaw pastry until pliable but still chilled; lay on well-floured surface and brush with flavored oil. Sprinkle 1 tbsp of rosemary and 1/2 cup of Cheddar over both sheets of pastry; gently press the toppings into the pastry.
- 4.Flip pastry over and repeat with remaining oil, rosemary and cheese.
- 5.Using a pizza cutter or small sharp knife, cut pastry lengthwise into strips about 1/2 inch wide.
- 6.Flour hands lightly, and, holding a strip at each end, twist to create a spiral; place strips on ungreased cookie sheets pressing ends lightly to keep from untwisting. Sprinkle very lightly with cayenne. If pastry is warm and looks limp, return to refrigerator for about 15 minutes.
- 7.Bake on middle and top rackes for 8 minutes; gently flip the twists over and bake until golden brown, 5 to 7 minutes more.
- 8.Remove from oven and let cool. Serve warm or at room temperature.