4 squares puff pastry, store bought
1 pinch cayenne pepper, to taste
1/4 tsp sugar
1 tsp fleur de sel
2 tsp garlic powder
1/3 cup parmesan , freshly grated
1/3 cup sharp cheddar, freshly grated
1 Tbs aged asiago cheese, shaved
3 Tbs butter, melted
1 tsp pink & green peppercorn medley, coarsely ground
Preheat the oven to 375°F
In a mortar & pestle, grind all the spices together.
Thin the dough a little bit with a rolling pin in one direction to get a consistent thickness while elongating the puff pastry into a rectangle (about 10 by 14 inches).
Using a fluted pastry wheel, cut the dough squares in four, about 1 1/4-inch by 14 inch rectangular sticks . Brush both sides of each piece with butter, then sprinkle the mixed spices and all the cheeses as well.
Place a sheet of parchment paper on a baking sheet. Twist each of the dough pieces 2 to 3 times, then place them on the sheet.
Bake the puff pastries for about 15 minutes until light golden, flip each pastry then cook for another 2-3 minutes. Transfer to a cooling rack.
You can make multiple varieties of the cheese twists. You can substitute any kind of hard cheese, and change the spices. Recently, we had a poppyseed version and some Herbes de Provence ones.