Preheat the oven

• Preheat the oven to 180 °C.

Make the garlic oil

• Mix the chopped parsley, garlic and olive oil in a small bowl and set aside.

Fill the pastry

• Brush the pastry lightly with egg wash.
• Spread the mozzarella and cheddar over the long half of the pastry and season with black pepper.
• Layer the pancetta over the cheese.

Shape the twists

• Fold the pastry over the filling and slice into strips about 1.5 cm wide.
• Brush lightly with egg wash, twist each strip and place on a baking tray lined with parchment paper.
• Brush again with the egg wash.

Bake

• Bake for 20–22 min until golden and crunchy.

Finish with garlic oil

• Brush the twists with the garlic oil as soon as they come out of the oven.