Puff Pastry Parmesan Twists
Flaky, crispy puff pastry wrapped up into easy cheese straws covered in parmesan cheese and herbs de Provence seasoning!
Ingredients
- 1 sheet puff pastry (thawed)
- 1 egg
- 1 tablespoon water
- 1/2 cup parmesan cheese (grated)
- 1 1/2 tablespoons herbs de Provence
- 1 teaspoon sea salt
Instructions
- Heat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- On a lightly floured surface, unfold thawed puff pastry sheet. I used Pepperidge Farm brand. Using a rolling pin dusted with flour, roll the puff pastry to 1/8" thickness.
- Brush the rolled puff pastry with egg wash (lightly beaten egg + 1 tablespoon water).
- Sprinkle grated parmesan cheese and herbs de Provence on top of the puff pastry.
- Gently roll over the top of the puff pastry with a rolling pin to press the toppings into the dough.
- Cut the pastry crosswise into 8-10 strips (about 1/2" thickness). Hold the ends of each strip and twist.
- Brush again with egg wash and sprinkle with sea salt. Carefully place on baking sheet. Bake for 12-15 minutes or until lightly golden.
Notes
To make ahead: Place the unbaked, twisted cheese straws on a baking sheet and freeze. Once frozen, carefully place them together in a sealed, airtight container. Remove from freezer and bake when ready. Unbaked cheese twists can be frozen for up to 1 month.
Calories: 203kcalCarbohydrates: 15gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 25mgSodium: 475mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 107IUVitamin C: 1mgCalcium: 95mgIron: 2mg
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