Parmesan Cheese Twists
Twisted puff pastry strips laced with Parmesan cheese and herbs make easy and elegant appetizers...they can also be served with your main course. You can make them ahead and freeze...they go directly from the freezer to the oven.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
1 egg
1 tablespoon water
0.25 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
0.5 teaspoon dried oregano leaves, crushed
1 egg
1 tablespoon water
0.25 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
0.5 teaspoon dried oregano leaves, crushed
Instructions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese, parsley and oregano in a small bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x10-inch rectangle. Cut in half lengthwise. Brush the halves with the egg mixture. Top 1 half with the cheese mixture. Place the remaining half over the filling, egg-side down. Roll gently with a rolling pin to seal.
Cut the pastry crosswise into 28 (1/2-inch) strips. Twist the strips and place on a baking sheet, pressing down the ends. Brush the pastries with the egg mixture.
Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x10-inch rectangle. Cut in half lengthwise. Brush the halves with the egg mixture. Top 1 half with the cheese mixture. Place the remaining half over the filling, egg-side down. Roll gently with a rolling pin to seal.
Cut the pastry crosswise into 28 (1/2-inch) strips. Twist the strips and place on a baking sheet, pressing down the ends. Brush the pastries with the egg mixture.
Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Parmesan Cheese Twists
Twisted puff pastry strips laced with Parmesan cheese and herbs make easy and elegant appetizers...they can also be served with your main course. You can make them ahead and freeze...t...
Directions
Print
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese, parsley and oregano in a small bowl.Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x10-inch rectangle. Cut in half lengthwise. Brush the halves with the egg mixture. Top 1 half with the cheese mixture. Place the remaining half over the filling, egg-side down. Roll gently with a rolling pin to seal.Cut the pastry crosswise into 28 (1/2-inch) strips. Twist the strips and place on a baking sheet, pressing down the ends. Brush the pastries with the egg mixture.Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed1 egg1 tablespoon water0.25 cup grated Parmesan cheese1 tablespoon chopped fresh parsley0.5 teaspoon dried oregano leaves, crushed
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