Lightly dust a clean work surface with flour and place the thawed puff pastry sheet on top.

Roll the pastry gently into a large rectangle about ⅛ inch thick so it bakes evenly and crisps properly.

Sprinkle minced garlic evenly across half of the pastry surface so every bite has flavor.

Scatter most of the grated Parmesan cheese over the garlic layer along with salt and black pepper.

Fold the other half of the pastry over the cheese layer to create a filled pastry sheet.

Roll the layered pastry again gently to help the cheese and garlic settle into the dough.

Use a sharp knife or pizza cutter to slice the pastry into long strips about 2–3 cm wide.

Pick up each strip and twist it several times so the pastry forms a spiral shape.

Place the twisted strips onto the prepared baking trays with space between them for expansion.

Lightly brush or spray the tops with oil to help them turn golden during baking.

Sprinkle the remaining Parmesan cheese over the twisted pastry strips.

Bake for about 16–18 minutes until the pastry is puffed, golden brown, and crisp.

Remove from the oven and allow them to cool slightly so they firm up and become crunchy.