Prep 30 mins
Cook 12 mins
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
- 1 puff pastry, chilled (1 box, frozen, has two sections, thaw in the refrigerator overnight)
- all-purpose flour, for dusting
- 4 tablespoons unsalted butter, melted
- 5 ounces parmesan cheese, grated on the small holes of a box grater
- 2 teaspoons kosher salt
- 1 large egg, slightly beaten
- 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.
- Preheat Oven to 425F, with the rack in the centre.
- Place the chilled puff pastry on a lightly floured surface.
- 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.
- Brush the dough lightly with the melted butter.
- Sprinkle the dough with 3/4 cup of the Parmesan and 1 tsp of the salt.
- Brush the surface of the dough with the egg.
- Sprinkle with the remaining salt and Parmesan.
- Using a very sharp knife, cut the dough vertically, into 1/2 inch strips.
- Transfer 6 of the strips to a baking sheet, spacing them evenly apart.
- Grab each end of the dough strip with your fingers, and carefully stretch and twist the strip in opposite directions to create spiral strips.
- Continue with the remaining strips of dough.
- Bake until golden brown, 10- 12 minutes.
- Remove and let cool on the baking sheet for 5 minutes to firm up.
- Using both hands, transfer the sticks to a wire rack or serving platter.
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!