Twisted Cheddar Apple Butter Crisps

Line 2 baking sheets with parchment paper. In a small bowl combine cheeses.

Sprinkle a 1/4 of the cheese on a clean dry surface. Put one pastry sheet over the cheese.

Sprinkle the top of the pastry with a 1/4 of the cheese mixture.

With a rolling pin applying moderate pressure roll the cheese into the puff pastry and form into a 10x14 inch rectangle.

You should have cheese on both sides of pastry sheet.

Now move the cheese pastry to a prepared baking sheet. Apply 1/3 cup of apple butter to the pastry leaving a 1-inch clean border around the edges.

For pastry sheet 2, sprinkle the third 1/4 of the cheese on a clean dry surface and place the pastry sheet over the cheese again. Sprinkle the top with the remaining cheese and roll with a rolling pin into a 10 x 14-inch rectangle just like the first pastry sheet. This time prepare some egg wash. Combine 1 egg in a small bowl and 1 tablespoon of cold water. Brush the entire pastry with egg wash leaving NO border. Place the pastry sheet egg wash side down on top of the apple butter pastry. The egg wash will act as a glue to hold the 2 sheets together.

Lightly press the 2 pastry sheets together. Cover with plastic wrap and refrigerate for 45 minutes on the baking sheet.

Preheat oven to 400 degrees. With a sharp knife, cut strips longways 3/4 inch thick.

Hold the ends of the strips and twist them in the opposite directions.

Brush the twists with egg wash. Bake for 25-30 minutes or until golden brown

Allow the crisps to cool on the baking sheets for 10-15 minutes.

Serve and enjoy!

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