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I love puff pastry. Minimal effort with big payoff!


  • 1/2 pkg Puff pastry (1 sheet)
  • 1 egg beaten with 1 Tbsp water
  • 1/4 c grated Parmesan
  • 1 Tbsp fresh Parsley, optional
  • 1/2 tsp dried herb (I personally like rosemary, basil, and cracked black pepper)
  • salt to taste


  • Thaw pastry sheet at room temperature 30 minutes.
  • Preheat oven to 400.
  • Mix cheese, herbs, and salt.
  • Unfold pastry on a lightly floured surface.
  • Roll into a 14 X 10 rectangle. cut in half lengthwise.
  • Brush both halves with eggwash.
  • Top one half of the pastry with the cheese mixture, sprinkling evenly.
  • Place remaining rectangle over cheese topped rectangle, egg-side down.
  • Roll gently with rolling pin to seal.
  • Cut crosswise into 1/2 inch strips.
  • Twist strips and place 2 inches apart on greased baking sheet, pressing down ends.
  • Brush with egg mixture.
  • Bake 10 minutes or until golden.
  • Serve warm or at room temperature.
  • To make ahead: twist strips.
  • Place on baking sheet and brush with egg mixture.
  • Freeze.
  • When frozen, store in plastic bag for up to 1 month.
  • To bake, preheat oven to 400.
  • Place frozen strips on greased baking sheet. Bake 15 minutes or until golden.

Categories: Bread  Misc. Bread 
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