Sesame Parmesan Twists

Sesame Parmesan Twists
Photo by Scott Phillips


  • ¼ tsp. chili powder
  • 1 egg, beaten with a few drops water and a pinch of salt
  • ¼ cup (1-oz. jar) sesame seeds, lightly toasted
  • 2 sheets (about 18 oz. total) frozen puff pastry, thawed
  • ¼ tsp. cayenne
  • 2/3 cup (about 2-½ oz.) finely grated Parmigiano-Reggiano
  • ¼ tsp. dried thyme leaves, crumbled
  • + 1 more ingredients
    • Kosher salt

Heat the oven to 425°F. In a small bowl, mix the Parmigiano, sesame seeds, cayenne, chili powder, thyme, and 1/2 tsp. salt. On a lightly floured surface, roll one of the pastry sheets to a 10x14-inch rectangle. Brush evenly with the egg wash and cut in half lengthwise to make two 5x14-inch strips...

View full recipe at Fine Cooking


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