To give your twists a gourmet flair, make several batches using different salts and peppers.
1 Stir together baking soda and ½ cup boiling water in small bowl. Cool.
2 Roll out puff-pastry sheet to 12-inch square on lightly floured sheet of parchment paper, making sure it doesn’t stick. Cut into 24 half-inch-wide strips (a pizza cutter works well for this). Cut strips in half to yield 6-inch lengths. Slide parchment onto baking sheet, and refrigerate 30 minutes.