Instructions: Advance preparation: Prepare through step four. Cover baking sheet with plastic wrap and aluminum foil. Refrigerate up to 2 days. Remove from refrigerator, remove plastic and foil, and brush with egg mixture and bake as directed.

If you bake them several hours in advance of serving, they can be reheated in a 350-degree oven for about 4 minutes or until heated through and piping hot.

Preliminaries: Fifteen minutes before baking, place rack in middle position and preheat oven to 400 degrees.

1. Melt butter in oil on medium heat in a large skillet or Dutch oven. Add mushrooms and increase heat to medium-high. Cook, stirring frequently, for about 5 minutes or until mushrooms are softened. Season to taste with salt and pepper. Place in food processor fitted with the metal blade and pulse until finely chopped. Add herbs and pulse once to mix. Set aside to cool.

2. Dust work surface with flour. It is important to roll out the pastry as thin as possible. Unfold each sheet and place it on floured surface. Roll out, using a floured rolling pin, in the same direction as the fold lines.

You want each sheet to be approximately 10 inches by 15 inches.

3. Top 1 sheet with mushroom mixture, leaving a 1/2-inch border on each side without any filling. Top with Parmesan cheese. Place second puff pastry sheet on top and press together.

4. Using a sharp knife, cut pastry into 3/4-inch strips along the narrow side, so theyll be about 10 inches long. Cut each in half, so now each strip is 3/4 inch by 5 inches. Twist each strip 5 or 6 times, sealing ends, and place on baking sheet. Because the sides arent sealed, some of the filling might fall out. You can tuck filling in later after they are all on the sheet. Work quickly so that the pastry doesnt warm up, because it can get sticky.

5. Brush with egg mixture, being careful to just cover the top, but none should drip onto the baking sheet. Bake in preheated oven for 14-15 minutes.

Yield: About 36 servings

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