Parmesan Pastry Straws

Parmesan Pastry Straws Photography by Yvonne Duivenvoorden Author: Canadian Living Credits: Parmesan Pastry Straws <br />Photography by Yvonne Duivenvoorden

Buy real Parmesan cheese (Parmigiano-Reggiano) or another hard grating cheese, such as Grana Padano, for the best flavour.

  • Credits : Holiday Best 2003

Ingredients

  • 1 pkg (397 g) puff pastry thawed
  • 1 teaspoon Dijon mustard
  • 1 egg
  • 2/3 cups grated Parmesan cheese
  • cayenne pepper

Method

Line 2 rimless baking sheets with parchment paper; set aside.

On lightly floured surface, roll out half of the pastry onto 10- x 6-inch (25 x 15 cm) rectangle. In bowl, beat mustard with egg; brush half over pastry. In another bowl, toss Parmesan with cayenne; sprinkle half over pastry and lightly to adhere.

Using serrated knife, cut pastry lengthwise into twelve 1/2-inch (1 cm) wide strips. Starting from centre of each strip, stretch and turn in opposite directions to form twist. Place on prepared pan; press ends lightly onto paper. Sprinkle with any Parmesan mixture that has fallen off. Repeat with remaining pastry, mustard mixture and cheese mixture. Cover; refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze on baking sheets until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake from frozen.)

Bake in centre of 425F (220C) oven until crisp and golden, about 14 minutes.

Nutritional facts Per piece: about

  • Sodium 98 mg
  • Protein 3 g
  • Calories 107.0
  • Total fat 7 g
  • Cholesterol 10 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Parmesan Pastry Straws

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