Spicy Cheese Twists

Combine the flour and salt on a table.

Make a well in the center and pour in the 4 tbsp. melted butter, the water and the vinegar.

With a fork, gradually bring the flour into the well to mix until incorporated. Add a bit more flour, if needed.

Knead briefly to make a semi smooth dough.

Pat dough into a flat 1-inch thick disk.

With a knife mark an “X” across the entire width of the dough.

Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

Fit a stand mixer with the paddle attachment.

Add 1 3/4 cups butter and beat about 2 minutes to soften.

With your hands, form the butter into a square that is about a third smaller than the dough.

Wrap butter in plastic wrap and refrigerate.

Remove the dough and butter from the fridge.

Place the dough on a lightly floured surface.

Roll the corners of the dough out to about 1/4 inch thick forming a large X shape leaving the center of the dough unrolled.

Place the butter square in the middle of the X and pull the rolled out corners up over the butter to completely encase butter in dough.

Roll the dough into a 10- by 20-inch rectangle. Keep it even.

Rotate the dough so it is horizontal.

Do one envelop fold or one half turn, that is, fold the right side into the center then fold the left side to the center. Now fold dough in half. That is now a completed full turn.

Wrap dough in plastic and refrigerate for 2 hours.

Roll out the dough again and repeat the full turn, wrap in plastic, and refrigerate for 2 hours.

Do one more rolling and full turn and refrigerate for 2 hours.

Now the dough is ready to use.

Line 2 baking sheets with parchment paper.

In a food processor, pulse the salami with the Parmesan, parsley, mustard and water to a paste.

Cut the puff pastry in half.

Roll out the first piece puff pastry 1/8-inch thick on a lightly floured surface.

Season it with salt and pepper.

Spread half the Parmesan paste evenly over the bottom half of the dough, leaving a 1/2-inch border on the sides.

Fold the top half of the dough over to cover the paste and press the edges to seal.

Using a rolling pin, lightly press the bottom and sides together.

Put the puff pastry on one of the baking sheets and chill until firm.

Repeat with the remaining half of puff pastry dough.

Preheat the oven to 400 degrees F.

Roll out both pieces of puff pastry 1/8-inch thick and cut each into 2 long 8-inch wide strips (you’ll have 4 total).

Keeping the others refrigerated, trim each strip into a neat rectangle.

Brush with the egg wash and sprinkle with some of the sesame seeds.

Cut each rectangle crosswise into 1/2-inch wide, 8-inch long sticks.

Twist the cheese sticks to make a long spiral and arrange them on the 2 baking sheets.

Refrigerate until chilled, about 30 minutes.

Bake the cheese sticks for about 15 minutes, or until golden and crisp, alternating the pans in the oven halfway through baking, just so the cheese sticks cook evenly.

Serve warm or at room temperature.