Ferla Asiago Twists

Makes 12-14 twists, serves 4-6.

Frozen puff pastry makes these elegant, savory 'cheese straws' an absolute breeze to make. Buttery, flaky, and crisp, these 4-ingredient finger foods are a perfect pairing with charcuterie or cheese boards and a bottle of sparkling white wine- Great for guests to graze on while you put the finishing touches on the main menu. 

Note: Frozen puff pastry thaws most evenly in the refrigerator overnight. Also, you can shape and freeze these twists up to a month in advance and bake them directly from the freezer- no thawing needed! Just increase the bake time by 5 or so minutes to get properly golden brown.

5-6 ounces extra sharp cheddar, Parmesan, Gruyére, Manchego, or any hard/semi-firm cheese, finely grated
1 package frozen puff pastry, thawed
1 large egg yolk
2 teaspoons Ferla Spice

Preheat the oven to 400°F with racks set in the center. Line a large baking sheet with parchment paper.

Unroll the puff pastry onto the parchment-lined sheet and use your fingers to press any creases or perforations together.

Lightly beat the egg yolk with 1 tsp water, then use a pastry brush to lightly coat the surface of the puff pastry in egg wash. Sprinkle the grated cheese and Ferla Spice in one even layer, then use your fingers to gently press it into the puff pastry.

Using a paring knife with the long side of the puff pastry facing you, gently cut the rectangle into 1/2-inch thick strips without cutting through the parchment paper underneath.

Using your fingers, twist 2 ends of each strip in opposite directions several time. Repeat with the remaining strips and arrange on the baking sheet about 1" apart (you may need to prepare a second parchment-lined baking sheet if you don't have enough room on one sheet).

Bake the twists until golden brown and the cheese is toasted, about 12-16 minutes. Let cool completely on the sheets before serving.