Ingredients:

  • 1 sheet (255g) frozen puff pastry, thawed but chilled
  • 1 large (50g) egg
  • 1 tsp (5ml) water
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese, softened
  • 1 tsp (5ml) fresh lemon zest
  • 1 tbsp (15ml) fresh parsley, finely chopped
  • 1 tbsp (15ml) melted butter
  • 1/2 tsp (3g) flaky sea salt
  • 1 tsp (2g) everything bagel seasoning

Instructions:

  1. Place thawed puff pastry on a lightly floured surface and gently roll it into a precise 10x12 inch (25x30 cm) rectangle.
  2. Line a baking sheet with parchment paper and transfer the rolled pastry onto the sheet.
  3. In a small bowl, mash the Boursin cheese with lemon zest and parsley, then spread the mixture evenly across the pastry, leaving a 1/2 inch (1.25 cm) border around the edges.
  4. Using a pizza cutter, slice the pastry into 1-inch (2.5 cm) wide strips.
  5. Twist each strip 3-4 times to create twists, or roll the entire sheet from both ends toward the center to create pinwheels.
  6. Beat the egg with water and brush the exposed pastry edges generously with the egg wash.
  7. Sprinkle the tops with melted butter, flaky sea salt, and everything bagel seasoning.
  8. Bake at 400°F (200°C) for 20 minutes until the pastry is golden brown and puffed.