Parmesan Cheese Twists

1 . Stage

Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese, parsley and oregano in a small bowl.

2 . Stage

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14x10-inch rectangle. Cut in half lengthwise.  Brush the halves with the egg mixture.  Top 1 half with the cheese mixture.  Place the remaining half over the filling, egg-side down.  Roll gently with a rolling pin to seal.

3 . Stage

Cut the pastry crosswise into 28 (1/2-inch) strips.  Twist the strips and place on a baking sheet, pressing down the ends. Brush the pastries with the egg mixture.

4 . Stage

Bake for 10 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

5 . Stage

Tip: To make ahead, place the unbaked twists onto a baking sheet and brush with the egg mixture. Cover and freeze until firm. Remove the frozen strips from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month.  Bake the frozen pastries on a baking sheet at 400 degrees F. for 15 minutes or until the pastries are golden brown.