Brown Sugar	g
Fresh Rosemary	tbsp
Puff Pastry	sheets
Egg
Ice Water	tbsp
Cheddar Cheese	g
Cayenne Pepper	tbsp
Olive Oil	tbsp
Salt & Pepper to taste

1. Preheat oven to 180 ºC and line 2 baking sheets with parchment paper. Lightly rub each sheet with olive oil.
2. Wash the rosemary, shake dry, pluck the leaves from the stems and roughly chop them. In a shallow bowl, combine the brown sugar, rosemary, and a pinch of salt and pepper.
3. In a small bowl, whisk the egg with the ice water. Place both sheets of pastry on a lightly floured counter. Brush the surface of each with a beaten egg. Evenly sprinkle about half of cheese over each sheet, then sprinkle with cayenne.
4. Dust a rolling pin lightly with flour and roll the rolling pin over the cheese, gently pressing the cheese into the pastry. Fold the pastry in half, then cut each into 12 (2 cm) wide strips. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese. It's ok if some of the cheese falls out.
5. Dredge the twist through the brown sugar mix, tossing to coat, placing the twist on the prepared baking sheet as you go.
6. Bake 40-50 minutes, rotating the pans halfway through. Serve warm or at room temperature.

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