Pesto Parmesan Cheese Straws
Recipe from Two Peas and Their Pod
Pesto Parmesan Cheese Straws- you only need 4 ingredients to make these flaky, delicious puff pastry cheese straws! Serve as an appetizer or with a bowl of soup, salad, or any meal!
Servings: 16 straws
- 2 sheets puff pastry, thawed
- 3 tablespoons pesto
- 1/3 cup grated Parmesan cheese, plus 3 tablespoons, divided
- 1 egg
- 1 tablespoon water
- Garnish: Extra Parmesan cheese
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!
to thaw the puff pastry, follow the instructions on the back of the box. The pastry sheets should unfold easily but still be cold. If the pastry cracks, you can sprinkle the cracks with a little water and press the edges to seal.
You can use homemade basil pesto or store-bought pesto. For store-bought, we like Private Selection brand.
Calories: 173kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 138mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Calcium: 32mg | Iron: 1mg