Ingredients
Equipment
Method
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
- On a lightly floured surface, roll out each sheet of puff pastry to smooth out the creases and make it slightly larger. You want it to be about 1/8-inch thick.
- Spread 1.5 tablespoons of pesto evenly over each sheet of puff pastry, leaving a small border around the edges.
- Sprinkle 1/3 cup of grated Parmesan cheese over the pesto on each sheet. Make sure to distribute it evenly for consistent flavor in every bite.
- Fold the pastry sheets in half, pressing gently to seal. Use a sharp knife or pizza cutter to slice the folded pastry into strips about 1/2 inch wide.
- Take each strip and twist it several times, then arrange them on the prepared baking sheet, spacing them about 1 inch apart.
- In a small bowl, whisk together the egg and water. Use a pastry brush to brush the tops of the twisted straws with the egg wash. This will give them a beautiful golden color as they bake.
- Sprinkle the remaining 3 tablespoons of Parmesan cheese on top of the twisted straws for an extra cheesy finish.
- Bake in the preheated oven for 12-15 minutes or until the cheese straws are golden brown and puffed. Keep an eye on them, as oven temperatures can vary.
- Once baked, remove the cheese straws from the oven and allow them to cool slightly on the baking sheet before transferring them to a serving platter. Garnish with extra Parmesan cheese if desired, and serve warm.
Notes
- Make a double batch for quick snacks later!
- Store in an airtight container at room temperature for up to two days.
- Freeze baked straws for longer storage and reheat at 350°F (175°C) for 10 minutes.