Last week My Tiny Sous Chef and I traveled east for a few days of QT with my parents and some long overdue family and friend visits. We arrived in the evening after a long day, just in time for dinner, and my mom put My Tiny Sous Chef right to work! We needed a salad, and since MTSC is the salad maker extraordinaire, that was her task. But there was another fun treat awaiting her tiny hands’ assistance as well. My mom’s Parmesan Bread Twists. Light and crunchy and cheesy and fancy! What 4.5YO sous chef wouldn’t be down with that?? Mine was. And you will be, too. They’re absurdly easy and delicious and impressive–triple threat, my friends. Here you go.
WHAT YOU NEED
* a sheet of puff pastry (refrigerated until 20 minutes or so before ready to prepare)
* 1 egg for egg washing
* grated Parmesan cheese
* dried rosemary (or thyme, or crushed garlic – not all three together but interchangeable)
WHAT TO DO
Preheat your oven to 400F.
When you’re ready to get to work, take your puff pastry out of the refrigerator. Spread a sheet out on a working surface. Roll it out a bit thinner than it is when you remove it from the package, and then, using a pizza cutter (or a knife), cut into strips lengthwise, about 1-1.5 inches wide.
Gently brush each strip with the egg wash, then sprinkle evenly with Parmesan and herb/seasoning.
Carefully twist each strip over two or three times, making a long “loose” twist, and arrange the twists onto a baking sheet. Brush again, just lightly, with the egg wash on top, and add another light sprinkle of the cheese.
Bake for about 10 minutes. After 8 minutes, check the bottoms of your twists – if they’re golden brown already, go ahead and remove them from the oven. That’s the whole shebang!
Come on- how easy is that? And it’s a PERFECT kid-friendly recipe. They can do almost the whole thing beginning to end themselves with a little oversight. How fun, right?? AND, get ready to impress your guests. Bonus! Thank my mom for that one, and enjoy!