1 box (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon milk
5 ounces Keystone Farms Cheese SarVecchio Parmesan Cheese, finely shredded and divided (1 3/4 cups)
3 teaspoons coarsely ground pepper, divided
1 Heat oven to 375°F.
2 Unfold one sheet puff pastry on a lightly floured surface; roll out to a 12 x 9-inch rectangle.
3 Whisk egg and milk; brush over pastry. Sprinkle with 3/4 cup parmesan and 1 1/2 teaspoons pepper.
4 Score a line lengthwise down center of pastry with a knife. Tightly roll up pastry to score mark, jelly-roll style, starting with a long side. Tightly roll up remaining long side until the rolls meet.
5 Brush inside each pastry roll with egg wash, and press rolls together to seal. Wrap in plastic wrap. Freeze for 30 minutes. Repeat steps with the remaining puff pastry. Cover and refrigerate egg wash.
6 Cut each pastry widthwise into 1/4-inch slices. Place slices cut side down 2 inches apart on parchment-lined baking sheets. Brush with egg wash. Sprinkle with remaining parmesan.
7 Bake for 12 minutes. Flip pastries. Bake for 2-3 minutes longer or until golden brown. Cool on a wire rack.
- Make-ahead tip: Assemble pastry up to wrapping it in plastic wrap and refrigerate overnight. Cover and refrigerate egg wash and remaining parmesan. Cut and bake the pastry as directed.
- For best results, keep the second sheet of puff pastry refrigerated until rolling it out.
SarVecchio Parmesan cheese is America's most highly decorated parmesan. Aged for at least 20 months, this award-winning cheese is fruity, nutty and has roasted caramel flavor notes.