Flaky Cheese Twists

Step 1: To make the pastry whisk together the dry ingredients (flour - baking powder), cut in the butter to make a crumbly mixture - leaving most of the butter in thumbnail size pieces. Stir in the sour cream -- the dough will not be cohesive. Turn out onto a floured board and knead the dough until it comes together (only a few kneads). Pat dough into a rectangle and roll it out to form an 8 x 10 inch rectangle.

Step 2: Dust both sides of the dough with flour and starting with the short end fold it in three (like folding a letter). Flip dough over, turn it 90 degrees and roll it to an 8 x 10 inch rectangle again. Fold in thirds again. Wrap and chill dough for at least 30 minutes before proceeding.

Step 3: Preheat oven to 400 degrees F.

Step 4: To make glaze: beat egg and water together and set aside.

Step 5: To assemble: roll the pastry out into a 12 x d24 inch rectangle (1/8 inch thick). Brush half the glaze over the dough. If you are using the paprika and/or cayenne, mix it with the grated cheese and sprinkle over half of the pastry or about 12 inches. Fold dough (without the cheese) over the filling. Gently roll with a rolling pin over the dough until the two halves stick together - now you should have a rectangle that is 12 x 13 inches or so.

Step 6: Cut rectangle in half lengthwise to make two k6x13 inch rectangles. Cut each into 3/4 inch strips -- you should get 17 from each piece of dough.

Step 7: Take each strip and holding it at both ends, twist in opposite directions until you have a spiraled cylinder. Place on the prepared baking sheets (ungreased or lined with parchment paper), leaving 3/4 inch between each twist. Brush with remaining glaze and sprinkle with salt if desired.

Step 8: Bake for 12-15 minutes or until golden brown. Let cool before serving.