|2.00||eggs — large, yolk only|
|10.00 ml||Dijon mustard — or wholegrain mustard|
|400.00 g||puff pastry|
|60.00 ml||fresh rosemary — chopped|
|100.00 g||emmental cheese — grated|
|30.00 ml||parmesan cheese — finely grated|
Mix one egg yolk and the mustard together until smooth.
Unroll the pastry and prick all over with a fork.
Brush the egg and mustard mixture over the pastry.
Sprinkle with 45 ml rosemary and the cheese, and press them lightly into the pastry.
Cut pastry in half lengthways and then cut into 2 cm-wide strips.
Line and grease two baking trays and place the strips on the trays, leaving spaces between the pieces.
Press the top end of each strip down onto the tray.
Lift up the strip and twist, then press the bottom end down onto the tray.
Repeat with remaining strips.
Beat the reserved yolk with 15 ml water and use to brush the twists.
Sprinkle with extra rosemary and sea salt.
Bake in a preheated 200 °C oven for 12 to 15 minutes until puffed and golden.
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