Paillettes au Parmesan (Parmesan Straws)

Ingredients

• Feuilletage à trois quarts (three-quarter puff pastry)
• Grated Parmesan
• Cayenne
• Butter

Instructions

1. Prepare a feuilletage à trois quarts.
2. Give it 10 turns, dusting the table and the pastry abundantly with grated Parmesan lightly seasoned with cayenne, so that the pastry takes up as much of it as possible.
3. Roll the pastry out into a square sheet 10 centimetres on a side and 3 millimetres thick.
4. Cut it into strips 3 millimetres wide and the length of the sheet.
5. Lay the strips on buttered baking sheets and bake in a very hot oven.
6. Dress on a napkin.