It’s the air incorporated between the layers of dough during the repeated rolling and folding that gives these pastries their flakiness and crispness. The yeast comes into play, too, adding just a touch of lift during baking.
Once upon a time I came across a prize-winning recipe from the 8th Pillsbury Bake-Off called Starlight Sugar Crisps. The yeasted dough, rich with butter and sour cream, is rolled in vanilla sugar and makes an irresistible pastry. I decided to try turning the dough into cheese twists by using a mixture of finely grated Parmesan cheese, sweet paprika, and cayenne. And it works beautifully. The twists are crisp, cheesy, and have just a hint of heat.
Baking History: The Pillsbury Bake-Off Contest
The contest was first held at the Waldorf-Astoria Hotel in 1949 "Before contestants could prepare their recipes, electricians installed 100 oven stations in a Waldorf-Astoria ballroom. In order to power all those ovens, the hotel actually had to tap into the electrical supply for the New York City subway system!"
It’s the air incorporated between the layers of dough during the repeated rolling and folding that gives these pastries their flakiness and crispness. The yeast comes into play, too, adding just a touch of lift during baking. Make sure to use finely grated—powdery—Parmesan cheese for best results. I buy Bel Gioioso brand, refrigerated, in a 5-ounce container. But you could grind your own Parmesan in a food processor. It’s best to make this dough a day ahead and refrigerate it.