These cheesy herb twists are rustic yet elegant.
- Yield: Makes 28 twists
Source: Martha Stewart Living, November 1997
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- Pinch freshly ground pepper
- 2 tablespoons mixed fresh herbs, such as sage, thyme, or rosemary, finely chopped
- 2 tablespoons vegetable oil
- 1 egg white
- 1 teaspoon milk
- 1/4 cup grated Parmigiano-Reggiano cheese (1 ounce)
Heat oven to 325 degrees. In food processor, pulse flour, salt, pepper, and herbs. Add oil, and pulse until mixture resembles coarse meal. With machine running, add 1/4 cup cold water; process until dough comes together.
Transfer dough to lightly floured surface; divide into 2 equal parts. In small bowl, whisk together egg white and milk; set aside. Roll out dough into a 7-by-9-inch sheet, 1/8 of an inch thick. Brush dough with egg wash; sprinkle generously with cheese.
Cut dough into 1/2-inch strips. Twist each strip; pull until 16 to 18 inches long. Transfer to ungreased baking sheet. Bake for 20 to 25 minutes, until dough just begins to brown and feels firm to the touch. Transfer to wire rack to cool. Store in airtight plastic container.