Truffle Parmesan Straws

Ingredients

  • 1 x pack (approx 375g) Ready made all butter puff pastry
  • Plain flour for dusting
  • 2 tbsp Sacla’ Truffle Pesto
  • 135g Parmesan, finely grated
  • 2 Egg yolk, beaten

Method

  1. Preheat oven to 190°C/375°/Gas mark 5
  2. Cut the pastry into quarters and roll each one out on a lightly floured surface to make approx 16cm x 18cm rectangles
  3. Spread each quarter, right to the edges, with Sacla’ Pesto
  4. Sprinkle Parmesan over pastries and lightly press down with your hand to make cheese stick to Pesto
  5. Cut pastry into 1/2 cm wide strips (about 48 straws)
  6. Take each strip and twist each end in opposite directions until it is evenly twisted
  7. Lay them well spaced apart on baking trays and then brush the plain part of the pastries with beaten egg
  8. If possible leave to chill for 30 minutes before baking
  9. Bake in oven for 8-10 minutes until crisp and golden
Serves: 12Cooking time: Share recipeReview this recipe

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