Pesto Puff Pastry Straws
Pesto Puff Pastry Straws
Photography by Rob Kinghorn
This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 79 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 7 mg |
| sodium | 74 mg |
| % RDI: | - |
| iron | 4 |
| vit A | 2 |
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.
Ingredients
- 1/2 pkg (450 g pkg) frozen butter puff pastry, thawed
- 2 tbsp pesto
Preparation
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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Source : Canadian Living Magazine: January 2009
- Keywords : Appetizers; Bake; Make-Ahead; Pastry;
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