For the cheese twists, I simply grated some lovely Parmigiano-Reggiano cheese, brushed with egg and then pressed the cheese onto the dough, twisted, and put on the pan.
They were both delicious, buttery little snacks. Here are some photos:
|a close up of my parmesan cheese twists|
|my little palmiers look like shrimp...but taste like sugar!|
|a little egg wash, some parmigiano-reggiano cheese and these are ready to bake|
|done! smells so good|
|check out all of the layers inside|
|just missing a glass of red wine|
|baking up the curly palmiers|
|caramelized sugar...what could be better!|
|choices choices choices...which one to try first?|
Bye for now...