Pesto & Parmesan Cheese Straws
These moreish Pesto and Parmesan cheese straws will impress even the fussiest party guests. Simply spread Sacla' Classic Basil Pesto and Sacla' Sun-Dried Tomato pesto on pre-rolled puff pastry. Top with grated cheese and bake until crisp, golden and flaky.
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Cook Time
1hr
Serves
12
Ingredients
- 2 tbsp. Sacla’ Classic Basil Pesto
- 2 tbsp. Sacla’ Sun-Dried Tomato Pesto
- 1 pack Jus-Rol Ready Rolled Puff Pastry
- Plain flour for dusting
- 110g Cheddar, roughly grated
- 25g Parmesan, finely grated
- 1 yolk egg, beaten
How to make the recipe
- Preheat oven to 190°C/375°F/Gas mark 5
- Dollop each different Sacla’ Pesto onto separate pieces of kitchen paper to soak up excess oil
- Cut pastry into quarters and roll each one out, on a lightly floured surface, to make approx 16cm x 18cm rectangles
- Taking it right to the edges, spread 2 of the pastries with Sacla’ Basil Pesto and the others with Sacla’ Tomato Pesto
- Sprinkle cheddar and Parmesan over the pastries and lightly press down to make the cheese stick to Sacla’ Pesto
- Cut pastry into 1/2cm wide strips (mixtures hould make about 48 straws)
- Take a strip and twist each end in opposite directions until it is evenly twisted and repeat with all straws
- Lay straws on baking trays and brush plain part of pastries with beaten egg. Ensure straws are spaced well apart as they will expand whilst cooking
- If you have time, leave to chill for 30 minutes before baking Bake straws for 8-10 minutes until crisp and golden
