Instructions: Roll the puff pastry dough into a rectangle measuring 10 by 13 inches. Cut it in half lengthwise. Sprinkle the cheese and salt over one piece of the puff pastry, leaving a 1/2 inch border. Brush the edges of the pastry with the milk.

Place the other piece of puff pastry over the first, matching the edges. Roll gently with a rolling pin, just until the edges closed with your fingers. Cut cross-wise into 1/2 inch strips. Twist each strip several times, and place them on a baking sheet.

Bake for 12 minutes, or until the strips are a deep golden brown. Let cool 5 minutes and serve.

Note: To yield the best flavor and texture for the crisps we recommend using puff pastry made with butter rather than shortening.

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