Puff Pastry Sticks with Cheddar
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 18 twists
Complexity: easily
Quantity: 18 twists
Store-bought puff pastry is perfect for making quick and delicious appetizers. And one such snack is cheese sticks. Airy, crispy, and flaky, they'll leave no one indifferent. They're incredibly easy to make! This recipe calls for filling the sticks with Parmesan and sharp cheddar, but you can experiment with any cheese you have on hand. These sticks can be served at lunch in place of traditional bread, offered to guests as a snack with dipping sauces, paired with beer or wine, or taken on the go.
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.
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 package (500g) frozen puff pastry, thaw in the refrigerator
- 1 large egg
- 1 cup grated sharp cheddar (about 110 g)
- 0.5 cup grated Parmesan (about 30 g)
- Flour, for working with dough
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Cooking the dish according to the recipe:
- Lay the puff pastry sheets out on a lightly floured work surface. Beat the egg with 1 tablespoon of water; generously brush the sheets with the mixture (set the remaining egg aside for later).
- In a medium bowl, combine the cheddar, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle the cheese mixture over 1 sheet of dough, then place another sheet of dough, egg-brushed side down, on top, matching the edges. Lightly flour the dough; press the top sheet firmly, then roll out the rack into a 10x12-inch rectangle.
- Line 2 baking sheets with parchment paper. Cut the puff pastry rectangle in half lengthwise. Cut each half crosswise into 18 strips. Twist each strip several times and arrange them on the prepared baking sheets, spacing them 1 cm apart. Brush with the remaining beaten egg. Refrigerate for at least 20 minutes and up to 1 day.
- Position racks in the upper and lower thirds of the oven and preheat the oven to 375°F (190°C). Bake the cheese sticks, rotating the baking sheets halfway through, until puffed and golden brown, 30-35 minutes. Transfer the sticks (on the parchment paper) to a wire rack and let cool completely.
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