Pesto Parmesan Cheese Straws
User Reviews
4.8
Pesto Parmesan Cheese Straws
Description
Pesto Parmesan Cheese Straws are made using thawed puff pastry sheets spread with a layer of pesto and sprinkled with Parmesan cheese. The pastry sheets are layered, cut into strips, then twisted to create a visually appealing spiral shape. Brushed with an egg wash and topped with more Parmesan, the straws bake to a golden brown with a crisp, flaky texture. The pesto provides an herbal depth that balances the richness of the cheese and butter in the pastry. These straws are baked on parchment paper for ease and even cooking.
The twisting method helps incorporate the pesto and cheese between the layers while creating a light, flaky bite. The straws can be served warm or at room temperature as a finger food or appetizer accompaniment. Touches like extra Parmesan on top add a savory crust that enhances the flavor and appearance.
Thawing the pastry properly is important to avoid cracks; the recipe suggests moistening and pressing any cracks to seal. Either homemade or store-bought basil pesto can be used. The recipe's straightforward steps produce an attractive and tasty pastry snack with a crisp texture and pronounced herb and cheese flavors.
Ingredients
- 2 puff pastry thawed, sheets
- 3 tablespoons pesto
- 1/3 cup Parmesan Cheese divided, grated, plus 3 tablespoons
- 1 egg
- 1 tablespoon water
- Parmesan Cheese extra for garnish
Instructions
- Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. Set aside.
- Unfold the pastry sheets onto a large sheet of parchment paper or wax paper. Cut each sheet into 4 equal sized long rectangles. You should now have 8 pieces.
- Spread the pesto evenly onto 4 of the rectangles. Sprinkle the 1/3 cup of Parmesan cheese evenly over the pesto.
- Place the remaining 4 rectangles directly on top of the pesto parmesan rectangles. Gently press down on the edges.
- Cut each of the pieces of pastry into 4 long strips to make 16 long strips.
- Twist the strips and place on the prepared baking sheets.
- In a small bowl, beat the egg and water together with a fork. Use a pastry brush to lightly brush the pastry straws with the egg wash. Sprinkle evenly with remaining Parmesan cheese.
- Bake for 12 to 15 minutes or until golden brown. You can rotate the pans halfway through. Remove from the oven and let cool on the baking sheets.
- Place the straws on a platter and garnish with extra parmesan cheese, if desired. Serve!
Notes
- When thawing puff pastry, let it become pliable but still cold; if cracks appear, sprinkle a little water and press edges to seal.
- Either homemade or good-quality store-bought basil pesto can be used for convenience.
- Extra Parmesan sprinkled on top before baking enhances the crust and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16straws
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 138mg | 6% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 90IU | 2% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
