Tested till perfect Pesto Puff Pastry Straws
Pesto Puff Pastry Straws
Photography by Rob Kinghorn

Pesto Puff Pastry Straws

Quick and easy, buttery and delicious, these will be devoured by guests in no time. Make two different kinds to use up one package of puff pastry.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2009

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 pieces


  • 1/2 pkg (450 g pkg) 1/2pkg (450 g pkg)frozen butter puff pastry, thawed
  • 2 tbsp 2tbsppesto
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On lightly floured surface, roll out pastry into 10-inch (25 cm) square. Brush with pesto. Cut in half crosswise. Cut each half crosswise into 12 equal strips.

Starting from centre of each strip, twist to form 6-inch (15 cm) straw. Freeze on parchment paper-lined baking sheets until firm, 15 minutes. (Make-ahead: Freeze in airtight container for up to 2 weeks.)

Bake straws in 425?F (220?C) oven until pastry is crisp and golden, 12 minutes.

Additional information : Variations
Parmesan and Poppy Seed Straws: Substitute 2 tbsp (25 mL) grated Parmesan cheese and 1 tsp (5 mL) poppy seeds for the pesto sauce.

Coriander and Cumin Straws: Substitute 1 tsp (5 mL) each toasted crushed coriander and cumin seeds for the pesto sauce.

Tapenade Straws: Substitute prepared tapenade for the pesto sauce.

Parsley and Fleur de Sel Straws: Substitute 2 tbsp (25 mL) chopped fresh parsley and 1/2 tsp (2 mL) fleur de sel (salt) for the pesto sauce.

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Nutritional Information Per each of 10 servings:

cal 229 pro 8g total fat 10g sat. fat 6g
carb 29g fibre 2g chol 28mg sodium 402mg

% RDI:

calcium 17 iron 9 vit A 73 vit C 28
folate 10
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