Cheese Twists

• Cutouts of puff pastry
• Freshly grated Parmigiano-Reggiano cheese
• 1 large egg yolk beaten with 2 tablespoons

Piece the cutouts of puff pastry together forming as regular a sheet as possible. Sprinkle generously with Parmigiano cheese and give two turns. Refrigerate several hours, then roll out on a lightly floured countertop with a lightly floured rolling pin into a sheet ¼ inch thick; brush with the egg wash and sprinkle with Gruyère. Flatten the pastry to ⅙ inch by rolling the pin over the Gruyère.