ATVPT

Prepared by chef Michael Saunders

4 ounces puff pastry (can use frozen)

1 egg blended with 2 tablespoons water

1 ounce each: freshly grated Parmesan cheese and finely chopped pickled, seeded jalapeños

Thaw puff pastry if frozen. Roll out 1/8 inch thick and cut into 10-by-1-inch strips. Brush with egg-water mixture, then sprinkle with Parmesan and jalapeños. Twist each strip 4 to 6 times to produce a spiral. Line a cookie sheet with parchment paper (necessary to keep from sticking), then place strips on parchment. Bake in 350-degree oven 15 minutes, or until lightly golden. Let cool before serving.