- Average
- 20 mins
- 15 mins
- Average budget
Ingredients
- 1 sheet Pepperidge Farm® Puff Pastry Sheets, thawed overnight in the refrigerator
- 1 large egg
- 1 tablespoon milk
- 1/2 teaspoon dry mustard powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 2 ounces fresh grated parmesan
- 4 teaspoons minced rosemary
- 3 tablespoons finely chopped sun-dried tomatoes
Preparation
Step 1
Preheat the oven to 375°F. Prepare 2 baking sheets by lining them with parchment paper.
Step 2
Dust a large cutting board or pastry mat with flour. Place the puff pastry on top and lightly dust the top of the pastry with flour. Roll the puff pastry out into a 10- to 12-inch rectangle.
Step 3
Whisk together the egg, milk, mustard, garlic powder, and pepper in a small bowl. Using a pastry brush, Brush the puff pastry with the egg wash.
Step 4
Sprinkle an even layer of parmesan, minced rosemary, and sun-dried tomatoes over the puff pastry. Cover the puff pastry with a sheet of parchment paper and lightly roll with a rolling pin to press the toppings into the pastry.
Step 5
Using a sharp knife, slice the puff pastry crosswise into 1/2-inch-wide strips. Twist each strip into a spiral and transfer to the parchment-lined pans. Be sure to leave about 1 inch of space between each strip.
Step 6
Bake for 10-15 minutes, or until the straws are puffed and golden brown. Turn the straws over, and bake for another 3-5 minutes to brown the other side. Serve immediately.