Puff pastry:

Mix all the ingredients together (apart from the margarine) until you get a well developed, smooth dough of 20-24°C temperature.

Allow the dough to rest for 5 minutes.

Spread the dough and place the puff pastry margarine on top. Continue by folding twice onto a puff pastry machine. Allow the dough to rest in between foldings for 10 minutes (preferably in the fridge). Aim for a final spread of 1 cm thickness. In case you are not willing to use the dough immediately, make sure you keep it in a cool place or in the freezer so you prevent the dough from rising.

Puff pastry twists preparation:

Stretch the dough with a use of a puff pastry machine into a 8 mm layer. Wet one side with water and decorate semi-hard grated cheese. Do the same with the other side and decorate with sesame.

Cut the dough into strips of 1 cm width and 10 cm length. Braid two strips interchangeably so that you end up with two different decoration sides. Place the braids onto a parchment lined baking trays.

Proof (±35 °C with moistness) for 40 minutes.

Bake at 230°C with steam, for 15 minutes.