Twisted puff pastry strips laced with Parmesan cheese and herbs make easy and elegant appetizers...they can also be served with your main course.
- Total time:
80 minutes
- Servings:
28
|
Ingredient
|
Weight
|
Measure
|
|
all purpose flour |
|
0 as needed |
|
Pepperidge Farm® Puff Pastry Sheets (10 in. x 15 in. ) , whole sheet(s), thawed |
|
1 |
|
egg , large |
|
1 ea. |
|
water |
|
1 tbsp. |
|
Parmesan cheese , grated |
|
0.25 cup |
|
fresh parsley , chopped |
|
1 tbsp. |
|
dried oregano leaves , crushed |
|
0.5 tsp. |
1. Heat the oven to 400°F. Beat the egg and water in a bowl with a whisk. Stir in the cheese, parsley and oregano.
2. Unfold the pastry sheet on a lightly floured surface. 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.
3. 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.
4. 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.
CCP: Ensure final cook step reaches a minimum internal temperature of 165°F for one minute.
CCP: Hold hot at 140°F or higher for service.
5. One serving = 1 Cheese Twist
Twisted puff pastry strips laced with Parmesan cheese and herbs make easy and elegant appetizers...they can also be served with your main course.
-
Total time:
80 minutes
-
Servings:
28
|
Ingredient
|
Weight
|
Measure
|
|
all purpose flour |
|
0 as needed |
|
Pepperidge Farm® Puff Pastry Sheets (10 in. x 15 in. ) , whole sheet(s), thawed |
|
1 |
|
egg , large |
|
1 ea. |
|
water |
|
1 tbsp. |
|
Parmesan cheese , grated |
|
0.25 cup |
|
fresh parsley , chopped |
|
1 tbsp. |
|
dried oregano leaves , crushed |
|
0.5 tsp. |
1. Heat the oven to 400°F. Beat the egg and water in a bowl with a whisk. Stir in the cheese, parsley and oregano.
2. Unfold the pastry sheet on a lightly floured surface. 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.
3. 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.
4. 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.
CCP: Ensure final cook step reaches a minimum internal temperature of 165°F for one minute.
CCP: Hold hot at 140°F or higher for service.
5. One serving = 1 Cheese Twist
