Description
Approximately twenty twisted Parmesan puff-pastry straws.
Ingredients
Scale
- 1 sheet Frozen puff pastry, thawed cold
- 1 tablespoon Dijon mustard
- 3/4 cup Finely grated Parmesan
- 1/4 teaspoon Freshly ground black pepper
- 1 egg Large egg
- 1 teaspoon Water
Instructions
- Unfold one cold thawed puff-pastry sheet on a lightly floured surface and roll to roughly 10 by 12 inches. Spread 1 tbsp Dijon thinly over one half, then scatter 3/4 cup finely grated Parmesan and 1/4 tsp pepper evenly. Fold the bare half over filling and press gently.
- Cut across the folded pastry into approximately twenty 1/2-inch-wide strips. Twist each several times and place on two parchment-lined sheets, pinching ends lightly to hold shape. Beat one egg with 1 tsp water and brush exposed pastry, avoiding puddles under the twists.
- Chill shaped straws 20 minutes. Heat oven to 400°F near the end. Bake approximately 16–20 minutes, switching sheet positions if necessary, until fully puffed and deep golden without pale raw dough in the thicker folds.
- Cool about 10 minutes on racks before serving. Record actual sheet width, strip count, cheese loss and center crispness after a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: 20-minute shaped-pastry chill and 10-minute cool, plus about 20 minutes baking; pastry thawing and oven preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizers
Nutrition
- Serving Size: One approximately 8-inch straw