Puff pastry breadsticks with cheese

Votes: 2

How to Make - Puff Pastry Cheese Breadsticks

Time: 1 hour.
Complexity: easily
Quantity: 10 - 12 snacks

Crispy breadsticks with a mustard flavor and a cheesy crust will be a hit at your party. With minimal effort, they make a delicious appetizer. For this recipe, you'll need store-bought puff pastry. Defrost it, but use it very cold. Bake the sticks just before serving to enjoy them warm.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 sheet frozen puff pastry, thawed in the refrigerator
3 tablespoons Dijon mustard
1 egg, beaten with 1 teaspoon of water
80 g of grated Gruyere
2 tbsp. l. freshly grated parmesan
Flour to dust the board
Sea salt flakes, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: puff pastry, Gruyere cheese, Parmesan cheese, Dijon mustard, sea salt flakes

Cooking the dish according to the recipe:

On a well-floured board, unfold the puff pastry and roll it into a 27.5 x 32.5 cm rectangle, using a floured rolling pin. Roll diagonally to create a rectangular shape. With one short edge facing you, evenly coat the bottom half of the pastry with mustard, leaving a 1 cm border. Brush the edge of the pastry with beaten egg and fold the top half over the bottom, matching the edges. Place the pastry on a parchment-lined baking sheet and refrigerate for 15 minutes.
Place the dough on a board and trim three ragged edges with a sharp knife. The folded side of the dough should be facing away from you. Cut it into 2.5 x 15 cm strips. You will have 10-12 sticks. Arrange the sticks on a baking sheet, making sure they don't touch. Lightly brush the tops with beaten egg (the egg shouldn't run down the sides) and sprinkle evenly with Gruyere, Parmesan, and 1.5 teaspoons of sea salt. Refrigerate for at least 15 minutes.