Preheat oven to 200C / 400F (fan-assisted). Line baking sheets with parchment paper or silpat and set aside.
Combine butter, garlic, parmesan and cayenne pepper in a small bowl. Set aside.
Dust the tabletop with flour and place the puff pastry on top. Dust the puff pastry and rolling pin with more flour to prevent sticking then roll out puff pastry into ⅛-inch thick - about 17x12-inch big.
Spread the butter mixture on the lower half of the puff pastry along the long side.
Carefully lift the top half of the puff pastry over the bottom half of the puff pastry to cover the butter mixture.
Dust the puff pastry and rolling pin with flour again and roll gently so the puff pastry adhere together.
Use a pizza cutter and the rolling pin (or a ruler) as a guide and cut into ½-inch strips.
Carefully lift up one strip of dough, twist it and place it on the lined baking sheet. Repeat, spacing the dough 1-inch apart from each other.
Bake the twists for 15 to 18 minutes until the twists are golden-brown, rotating the baking sheet if needed.
Let the twists cool on the baking sheet slightly or completely before serving.
Allow the twists to cool completely, then store in an airtight container in the refrigerator. Toast the twists until warmed through before serving.
- I have not tried the recipe with the pre-grated powdery stuff, but I honestly feel that they will never be as good. So do me and yourself a favour and get a block of good-quality parmesan for this recipe (and future recipes that require parmesan)!