PREP: Position a rack in the center of the oven and preheat the oven to 400ºF. Line a half sheet pan with parchment paper; set aside.

ROLL: Sprinkle a clean work surface with flour. Unroll one sheet of puff pastry. Keep the other one in the fridge while you work. Dust the top of the pastry and a rolling pin with flour. Gently roll out the puff pastry into approximately a 10x13 rectangle. Roll out the second sheet of puff pastry the exact same way.

COMBINE: In a small bowl, combine the za’atar, olive oil, pinch of salt, and toasted sesame seeds. If the olive oil mixture is too runny, add more za’atar. Spread this out on half of the prepared puff pastry. Place the side that didn’t have za’atar over the side that did. Cut each sheet of puff pastry with a pizza cutter lengthwise to create 6 long thin strips. Repeat with the second sheet of puff pastry.

TWIST: Grab the two ends of a piece and twist it in the opposite direction to create a twisted straw. Place one side on the counter and twist the other side in a swirl pattern. Tuck the end under the created spiral.

BAKE: Brush the tops of the swirls with the beaten egg mixture. Sprinkle with sesame seeds if desired. Refrigerate the puff pastry for at least 20 minutes so that the layers puff up better. Then bake for 18-24 minutes or until the puff pastry is golden and cooked through.