Puff pastry twisted sticks
1 fresh (or thawed) puff pastry, cca 250g
1 egg, beaten
4 tbs of Emmental cheese*, coarsely grated
4 tbs pumpkin seeds*, shelled and roughly chopped
½ tbs caraway seeds*
Coarse sea salt
*Measures for the cheese, pumpkin and caraway seeds are approximate - amount depends on your preferences.
Divide the puff pastry into 10 equal strips. Brush each strip with egg.
Sprinkle 3 strips with cheese, another 3 with pumpkin seeds, another 3 with cumin or however you prefer. Sprinkle some salt over seed strips.
Fold each strip length-wise in half and gently press the edges to close the filling. Twist each strip several times.
Bake in a tin lined with baking paper at 190˚C for about 20 minutes or until the sticks are golden in colour.
Serve hot or at room temperature.