1 lb. puff pastry
3/4 c. Parmesan cheese

Roll out puff pastry in 20 x 24 inch rectangle. Sprinkle with half of the Parmesan cheese evenly over the dough, and gently press into the dough with a rolling pin.

Fold the dough in half crosswise. Roll it out again into a 20 x 24 inch rectangle. Sprinkle with remaining cheese.

Use a sharp knife. Cut dough into 1/3 inch strips. Take each strip by its ends and twist until evenly corkscrewed. Lay twists of dough on baking sheet. Arrange so they are just touching. This will prevent untwisting. Bake at 350 degrees until crisp, 15 to 20 minutes.

Remove from oven, cool 5 minutes. Cut apart. Complete cooling and store in an airtight tin plastic bag. Stays fresh about 1 week.