Pass these around as a party nibble or tuck into the breadbasket at dinner.
1 397 g pkg frozen puff pastry, defrosted
all-purpose flour, for dusting
1 egg yolk
1 cup grated cheddar
1 tsp dried oregano leaves
1 tsp dried basil
Cut puff pastry in half. Lightly dust counter with flour. Roll each pastry half into a rectangle slightly bigger than 9 x 13 in (22.5 x 32.5 cm).
Whisk egg yolk with 1 tbsp (15 mL) water. Lightly brush one rectangle with mixture, then sprinkle with cheese, oregano and basil. Sprinkle with pepper.
Lightly brush remaining rectangle with egg mixture. Place egg side down over cheese-topped pastry. Gently roll over the top with a rolling pin to seal. Trim edges to straighten.
Using a pizza cutter, cut into lengthwise strips about 1⁄3 in (7 mm) wide. Working with one strip at a time, starting in the middle, twist and roll ends in opposite directions to form a tight rope. Place strips at least 1 in (2.5 cm) apart on a parchment paper-lined baking sheet. Shape into canes, pressing down ends to keep twists in place.
Bake, in batches, in preheated 400°F (200°C) oven until golden and puffy, 10-15 minutes. Serve warm or at room temperature the same day they're baked.To make ahead: Prepare canes but don't bake. Freeze, in a single layer, until firm. Portion and pack in containers. To bake from frozen, simply increase baking time by a few minutes.
Makes 25 canes.
In 1 cane: 108 calories, 2 g protein, 8 g fat, 7 g carbs, 37 mg calcium
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