Buy real Parmesan cheese (Parmigiano-Reggiano) or another hard grating cheese, such as Grana Padano, for the best flavour.
- Credits : Holiday Best 2003
MethodLine 2 rimless baking sheets with parchment paper; set aside.
On lightly floured surface, roll out half of the pastry onto 10- x 6-inch (25 x 15 cm) rectangle. In bowl, beat mustard with egg; brush half over pastry. In another bowl, toss Parmesan with cayenne; sprinkle half over pastry and lightly to adhere.
Using serrated knife, cut pastry lengthwise into twelve 1/2-inch (1 cm) wide strips. Starting from centre of each strip, stretch and turn in opposite directions to form twist. Place on prepared pan; press ends lightly onto paper. Sprinkle with any Parmesan mixture that has fallen off. Repeat with remaining pastry, mustard mixture and cheese mixture. Cover; refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze on baking sheets until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake from frozen.)
Bake in centre of 425F (220C) oven until crisp and golden, about 14 minutes.
Nutritional facts Per piece: about
- Sodium 98 mg
- Protein 3 g
- Calories 107.0
- Total fat 7 g
- Cholesterol 10 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
- Iron 4.0
- Folate 4.0
- Calcium 4.0
- Vitamin A 1.0