Ingredients
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1
-
-
4
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5
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2
-
1
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-
-
-
-
-
-
-
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Directions
Parmesan, Puff Pastry Straws, I love this recipe, because it is simple, tasty, and the variations are innumerable It is an excellent choice for serving with dips, soups, beer, or just on its own as a snack; from the Bites and Pieces section of Martha Stewart’s Hors D’Oeuvres Handbook Some variations which I included (at Step 8) in preparation are: Parmesan-Garlic-Italian Parsley, Parmesan-Poppy – add poppy seeds Parmesan-Old Bay Seasoning Parmesan-Pepper flakes, I made these this evening!! Very tastey!! I skipped the salt but sprinkled crushed red chili peppers and garlic powder yummy!!! Thanks for the recipe!!, DH and I loved these, I added some chilli powder on top of the cheese to spice it up a bit – variations on this are endless, a great versitile recipe I did have trouble following the instructions though and just ended up doing my own thing a bit as far as the filling goes – not sure how you can brush the surface of the dough with egg in step 7 when it’s already got parmesan all over it! Thanks for posting, I’ll definately use this again!
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Steps
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1
Done
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Note: the Saltiness of Parmesan Cheese Varies from Wheel to Wheel, So Be Sure to Taste the Cheese Before Adding It to the Mixture; If It Is Salty, Reduce the Amount of Salt Added to 1 T or Alternatively, Eliminate the Added Salt, Entirely; You May Choose to Make Your Own Pastry, or Not; If not, Then Tenderflake Makes an Excellent Puff Pastry, and You Can Purchase This from the Frozen Pastry Section at Your Favourite Supermarket. |
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2
Done
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Preheat Oven to 425f, With the Rack in the Centre. |
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3
Done
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Place the Chilled Puff Pastry on a Lightly Floured Surface. |
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4
Done
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Roll Out the Dough Until It Is About 1/8 Inch Thick, Making a 24 X 26 Inch Square (if You Use the Packaged Puff Pastry, Your Square Will Be Slightly Smaller-- That Is Ok, You Will Have Two Squares) Use a Sharp Knife to Trim the Edges of the Dough; This Will Help Make the Edges Uniform as They Cook. |
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5
Done
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Brush the Dough Lightly With the Melted Butter. |
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6
Done
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Sprinkle the Dough With 3/4 Cup of the Parmesan and 1 Tsp of the Salt. |
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7
Done
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Brush the Surface of the Dough With the Egg. |
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8
Done
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Sprinkle With the Remaining Salt and Parmesan. |
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9
Done
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Using a Very Sharp Knife, Cut the Dough Vertically, Into 1/2 Inch Strips. |
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10
Done
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Transfer 6 of the Strips to a Baking Sheet, Spacing Them Evenly Apart. |
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11
Done
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Grab Each End of the Dough Strip With Your Fingers, and Carefully Stretch and Twist the Strip in Opposite Directions to Create Spiral Strips. |
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12
Done
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Continue With the Remaining Strips of Dough. |
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13
Done
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Bake Until Golden Brown, 10- 12 Minutes. |
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14
Done
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Remove and Let Cool on the Baking Sheet For 5 Minutes to Firm Up. |
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15
Done
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Using Both Hands, Transfer the Sticks to a Wire Rack or Serving Platter. |
