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1
Egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined.
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2
Preheat the oven to 400 degrees F (204 degrees C).
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3
Remove the puff pastry from the refrigerator.
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4
If you are only making 1 thing at a time, return the rest of the puff pastry to the refrigerator.
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5
Cheese twists: Place a piece of puff pastry on a lightly floured work surface and pat it into a rectangle.
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6
Use a rolling pin to roll the puff pastry into a 12 by 20-inch rectangle about 1/8-inch thick.
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7
Roll the dough thinly because it will rise in the oven.
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8
Flour the dough and table as needed to keep the dough from sticking to the table or the rolling pin.
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9
Place the dough on your work surface with a long side facing you.
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10
Use a pastry brush to coat the surface of the rectangle with some egg wash. Liberally sprinkle the Parmesan cheese over the rectangle, followed by the salt and pepper.
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11
Use a sharp paring knife to cut the rectangle into 1-inch-wide strips from top to bottom.
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12
Flip each strip so that the cheese is on the bottom.
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13
Twist each strip by rolling each end in opposite directions.
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14
Always remember to twist so that the topping faces out --that way you can see how they are flavored.
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15
Place the strips on a parchment paper-covered baking sheet and bake until well risen and golden brown, about 20 minutes.
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16
Cool completely on a wire rack before serving.
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17
Anchovy puffs: Place a piece of puff pastry on a lightly floured work surface and pat it into a rectangle.
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18
Roll the dough into a 10 by 12-inch rectangle with the long side facing you and cut it in half from top to bottom.
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19
Use a pastry brush to coat 1 piece of the dough with egg wash. Lay the anchovy fillets spaced about 1-inch apart from top to bottom on the egg-washed dough.
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20
Place the other rolled-out dough half on top of the anchovies and mark each anchovy by pressing the dough on either side of each fillet.
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21
Use a sharp paring knife to cut between each puff pastry-covered fillet.
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22
Next, cut the filled strips in half from top to bottom to make small anchovy packets.
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23
Use a knife to score the top of the dough at a diagonal.
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24
Place on a parchment paper-covered baking sheet and brush with more egg wash. Bake until well risen and golden brown, about 20 minutes.
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25
Cool completely on a wire rack before serving.
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26
Olive puffs: Place a piece of puff pastry on a lightly floured work surface and pat it into a rectangle.
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27
Use a rolling pin to roll the dough into a 10 by 12-inch rectangle and repeat the procedure of making anchovy strips using olives instead.
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28
There is no need to cut these in half.
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29
Just cut between the olives to make small packages.
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30
Baking and cooling is the same.
