Preheat the oven to 200°C and line a large tray with a baking mat.
Lay out the first sheet of puff pastry, brush with butter liberally.
Sprinkle half the spice evenly on top of the sheet, then sprinkle on half the Parmesan.
Butter the second sheet and lay it buttered side down on top of the first sheet.
Brush the back of the second sheet with more butter, then sprinkle the remaining spice and Parmesan over it. Butter one side of the third pastry sheet and place it over the second sheet.
Using a rolling pin, lightly roll over the pastry to compress and combine the layers; you should only reduce the height by 1mm or less.
Cut in half lengthwise, then cut into 1cm-wide strips crosswise.
Gently twist each strip into a corkscrew shape and place it onto the baking tray; leave a small gap between each one.
Bake at 200°C for 20 minutes.
Rotate the tray and return to the oven for a further 15 minutes or until the twists are evenly golden brown through all layers. If the pastry is browning too much on the top, reduce the heat to 180°C.
Let the twists cool down slightly before serving. Enjoy them on their own or with your favourite dip or condiment.
