Method
Serves 12
Pre-heat the oven to 200°C.
Whisk the egg and cream together and season. Combine the cheese
and rosemary and set aside.
Brush each sheet of the pastry generously with the egg mixture.
Scatter each sheet with half of the cheese and the sea salt.
Lightly press to help it stick to the pastry.
Cut into 6 strips. Working with one strip at a time, pick up each
end and twist opposite directions several times then pinch the ends
to stop it unraveling. Place on a lined baking sheet and repeat
with the remaining strips. Brush with the remaining egg mixture and
scatter with the remaining cheese and rosemary, including any that
has fallen off the twists when rolling.
Bake for 15 minutes or until the twists are crisp and golden. The
pastry must be well cooked or it will be soft inside. Serve warm or
at room temperature. Best eaten on the day of making.