| 1 | Whisk together the flour and 1 ts. |
| 2 | Salt thoroughly. |
| 3 | Add the butter bits and, using your fingers or pastry blender, blend into flaky mixture. |
| 4 | Sprinkle ice water gradually and mix lightly with a fork. |
| 5 | Add just enough water to make the dough bits adhere to each other; don"t overmix. |
| 6 | Form dough into brick, wrap in plastic, and chill for at least 1 hr or as long as 12 hrs. |
| 7 | When ready to bake the twists, halve the pastry, return one-half to "fridge, and roll remaining half on lightly floured surface to make rectangle 8 x 12". |
| 8 | Turn pastry so that a long side faces you and brush off all surplus flour, then fold pastry like a book where the ends meet at the center. |
| 9 | Roll folded pastry out again, this time to an oblong 7 x 10". |
| 10 | Stop at any point and refigerate dough if it becomes too soft. |
| 11 | Dough must remain cold. |
| 12 | Cover large baking sheet with wax paper and sprinkle lightly with flour. |
| 13 | Lay pastry on paper and roll out to 9 x 12". |
| 14 | Chill. |
| 15 | Roll and fold second half of pastry. |
| 16 | Chill both halves, uncovered, for 30 min. or cover loosely and chill up to 12 hrs. |
| 17 | Combine cheese, papprika, coarse salt, and bread crumbs in a bowl. |
| 18 | Beat egg with 1 tbs. |
| 19 | Water in another bowl. |
| 20 | Preheat oven to 400°F. |
| 21 | Slide one sheet of dough, on its wax paper, onto the work surface. |
| 22 | Brush lightly with egg mixture and sprinkle with ?cup of cheese mixture, pressing into surface. |
| 23 | Cover with sheet of wax paper and turn dough over. |
| 24 | Peel off wax paper from top, then coat surface with egg and another ?of cheese mixture, pressing it in as before. |
| 25 | Quarter sheet of dough (pastry wheel or pizza cutter), then cut each quarter into strips ? wide and 4" long. |
| 26 | Twist each strip to pencil thinness (they will lengthen as you twist) and place them ? apart on ungreased baking sheet. |
| 27 | Press ends of twists onto pan to prevent unrolling. |
| 28 | Bake abt. |
| 29 | 10 min., until the sticks are golden brown, then remove to racks to cool. |
| 30 | When cool, trim off any unsightly flattened ends. |
| 31 | Repeat forming and baking proceedure for the second half of the dough. |
| 32 | Store airtight for up to 2 wks in the "fridge or 1 wk. |
| 33 | At room temp. |
| 34 | Baked twists may be frozen. |
| 35 | However stored, they improve with brief warming before serving. yield: 5 dozen stick |
