1 egg

1 pinch Cayenne pepper

1/4 teaspoon (1 ml) dry mustard

14 oz (400 g) puff pastry, thawed (see note)

1 cup (250 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper.

In a bowl, combine the egg, Cayenne pepper, and mustard with a whisk. Season with salt and pepper.

On a floured work surface, roll out the dough into two 25-cm (10-inch) squares. Brush the dough with the egg mixture. Sprinkle with the cheese and press lightly.

With a pizza cutter or knife, cut the dough into 1-cm (1/2-inch) wide strips. Twist the strips and place them, side-by-side, on the baking sheets. Bake for 10 to 12 minutes or until golden brown.

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