Parmesan Islahiye Twists

by Pepper Crush

photographer Jess Hitt, Parmesan Urfa Twists

You Will Need

2 sheets (1 box) frozen puff pastry, defrosted overnight in the fridge
1 egg
1 tablespoon flour
1 cup grated parmesan cheese
1 tablespoon sesame seeds
1 tablespoon Islahiye pepper, plus more for garnish 
1 tablespoon fresh chopped parsley or any fresh herb of choice 
  1. Preheat the oven to 400 degrees F.
  2. In a small bowl, beat the egg and 1 tablespoon water together with a fork.
  3. Roll both pastry sheets out onto lightly floured surface, and brush them with the egg wash.
  4. Sprinkle the Parmesan cheese, Islahiye pepper, sesame seeds and chopped parsley evenly onto one sheet, and place the other sheet over the filling, egg side down. Roll gently with a rolling pin to seal.
  5. Cut the pastry diagonally into ½ inch thick strips.
  6. Hold each strip on both ends and twist. Brush the twists with the egg wash.
  7. Place strips on prepared baking sheet and sprinkle with additional Islahiye pepper.
  8. Bake for 10-15 minutes, until lightly browned and puffed.
  9. Cool and serve at room temperature.

 

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