I've made Parmesan twists before using homemade flaky pastry but puff pastry is even more buttery! For a sweet version make a filling with 100g softened butter, 100g brown sugar and 4 tsp cinnamon.

Makes 24

Puff pastry:

250g butter, frozen for 30 min

250g plain flour

1 tsp salt

1 egg, lightly beaten, for glazing


50g Parmesan, grated

1 tsp paprika

50g butter, softened

Grate the butter into a large bowl. Sift in flour and salt and rub together until crumbly.

Pour in enough water (around 90ml) and mix with your hands to make a soft dough. Wrap and place in fridge for 30 min.

Roll out dough on a floured surface to make a long rectangle about 25cm on the short sides. Fold down the top third of the pastry into the centre and fold up the bottom third over it. Turn over and give it a quarter turn.

Roll out again to a similar size and repeat the folding process. Wrap and place in the fridge to chill for another 30 min.

Roll, fold and turn the pastry twice more and chill again for a final 30 min.

Make the filling by mixing the Parmesan and paprika together then mixing in the butter. 

Preheat oven to 200C. Line 2 baking sheets with baking paper.

Roll out the dough to a large rectangle about 3 mm thick. Trim the sides to make a clean edge. Spread the filling evenly over the dough.

Roll up one of the long sides neatly into the middle and repeat with the other side. Brush the sides with egg and press together. Turn over, cut in half, wrap and chill for 10 min or until firm. 

Take one half out of the fridge and cut into 2cm-wide pieces, place on baking sheet and flatten slightly. Brush with egg and bake for 20-25 min or until golden brown. 

Leave on the tray to cool for 10 minutes before transferring to a wire rack. Repeat with the second roll.
These are best eaten on the same day but keep well for 3 days.