Vermont Cheddar Cheese and Herb Twists

Light, crispy, and super cheesy. The fresh thyme and black pepper really make these little Cheese Twists stand out.

1 3/4 cups Finely grated cheddar cheese I know the recipe says "Vermont", but I love Irish cheddar so that is what I used.
3 Tbsp. Fresh thyme leaves
1/2 tsp. Freshly ground black pepper
1 sheet Frozen Puff Pastry, thawed That is 1/2 of a 17.3 oz. package

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Mix the finely grated cheddar, fresh thyme and black pepper in a small bowl.
Roll out the puff pastry on a lightly floured work surface to an 18x10 inch rectangle. The pastry will be quite thin.
Sprinkle 1/3 of the cheese mixture evenly over 1/2 of the puff pastry; fold the plain portion of pastry over the cheese, forming a 10x9 inch rectangle; press lightly to adhere.
Repeat 2 more times, rolling each time to an 18x10 inch rectangle, sprinkling with 1/3 of the cheese mixture, and folding. Don't worry if your edges are uneven as they can be trimmed.
Roll out pastry a final time to an 18x10 inch rectangle.
If your edges are uneven (as mine were) just cut to make them an even rectangle. Then cut into 1/2 inch wide strips and twist each strip a few times and place on prepared baking sheet, spacing about 1/2 inch apart. You may need to dab the ends of each twist with a little water to hold them in place, pressing to adhere to parchment.
Chill for 30 minutes. Bake twists until golden brown for 10-12 minutes.

These wonderful Cheesy twists are good both hot from the oven or at room temperature.