Apple cheddar twists

Grate two large apples into a bowl, stopping before the seeds.

Squeeze over some fresh lemon juice.

Stir butter and brown sugar in a pan over medium-high heat; add the grated apple with all its juice and cook, stirring, until well browned and much of the moisture is cooked out.

Spread on a plate to cool, then refrigerate until cold.

Unfold the frozen puff pastry and separate it into four rectangles, keeping it as cold as possible.

Spread the chilled apple mixture evenly over two rectangles almost to the edges; cover with freshly grated sharp cheddar.

Press the other two rectangles firmly on top; put on a sheet pan in the freezer 10 to 15 minutes.

Cut each rectangle into six strips, 12 in all, and separate them slightly.

When just flexible enough not to crack, give each strip at least two twists; go back and twist again for a nicer look.

Put any fallen filling back on top, add extra cheese, and sprinkle with a little coarse sea salt.

Bake in the center of a 425 degree oven about 25 minutes, until well browned and the bottoms are golden.

Cool completely on a rack so they stay crisp.

Variation: peel the apples, cook the filling only to golden brown and skip the salt; bake the same.