Ingredients
-
450-g pkg
frozen
puff pastry
, thawed
-
1
egg
-
1 tbsp
water
-
¼ tsp
cayenne
-
1 ½ cups
finely grated
Parmesan
Instructions
- Preheat oven to 425F. Line 2 baking sheets with parchment paper.
- Unroll pastry sheets (they usually come two to a pack) on a cutting board. Whisk egg with water and cayenne in a small bowl.
- Brush pastry sheets with egg wash. Sprinkle evenly with Parmesan. Press cheese into dough with a rolling pin. Cut pastry sheets into 1/2-in. strips. Twist the 2 ends of each strip in opposite directions, then lay strips on prepared sheets. Bake in centre of oven until golden, 8 to 10 min.
Nutrition (per straw)
- Calories
- 82,
- Protein
- 3 g,
- Carbohydrates
- 5 g,
- Fat
- 5 g,
- Sodium
- 118 mg.
Tip
Thaw frozen puff pastry overnight in the fridge if you can or on the counter for 30 min (it should still be cold to the touch). You can also use it for turnovers, free-form tarts or quiche cups.
Originally published in the Today’s Parent December 2016 issue. Photo by Roberto Caruso.
