8 ounces puff pastry (homemade or thawed)
1 ½ ounces of finely grated Parmesan cheese
pinch of cayenne
1 ½ ounces of finely chopped almonds
Preheat oven to 400°.
Roll the pastry to approximately 8×16 inches and about ⅛ of an inch thick. Brush with the egg wash. Sprinkle the lower half length with the cayenne and cheese and then fold over the upper half of the pastry, sealing the edge.
Brush with egg wash and sprinkle with almonds. Lightly roll the top with a rolling pin to secure the almonds to the pastry. Chill for about 20 minutes.
Cut ½ inch wide strips with a sharp knife or pastry wheel. Twist the strips once or twice and place on a baking tray lined with silicone paper. Press each end of the strips to the paper to prevent unraveling if necessary. Bake until puffed and golden, about 15 minutes.