I have about 8 sheets of puff pastry sitting in the freezer, slowly dehydrating around the corners. It’s clear that it’s time for me to go on a puff pastry baking extravaganza (well, in my mind it is) to use it all up before it all goes off.
Incidentally, my parmesan cheese is also nearing the end of its shelf life so what better way to consume than to make some parmesan puff pastry sticks!
It’s extremely simple and easy and quick – perfect for munching on a dinner party with some dips if puff pastry and parmesan cheese does not seem fattening enough as it is.
Makes 12 sticks
1 sheet puff pastry
Handful of parmesan
- Preheat oven to 180 Celcius (fan forced).
- Sprinkle parmesan liberally over the surface of puff pastry and press in a little to increase adherence. One could egg wash the surface but I just couldn’t be bothered.
- Pick a strip up and twist until desired spiral is achieved and lay down on a baking sheet. Repeat with the others.
- Bake for about 12 minutes or until crisp and golden.