This recipe for delicious Parmesan Cheese & Sesame Sticks is quick, fun and easy! They’re the perfect nibble for any party. They are fabulous served alone but can be used to accompany dips or salsas.
Step 1
Your Ingredients
12 oz (350 g) ready-made puff pastry, thinly rolled out to 40mm**
3 tbsp sesame seeds
3 tbsp grated Parmesan cheese
1 egg, beaten with 1 tbsp water
3 tbsp flour for dusting
Your Utensils
1 knife
1 oven tray
Greaseproof paper
1 brush
Step 2: Preheat the oven
To begin, allow the oven to heat up to 425ºF (220ºC) or gas mark 6.
Step 3: Coat the pastry with Parmesan cheese
Lightly dust a flat surface with flour and lay the pastry down on top.
Use the brush to evenly coat it with the egg mixture, then generously sprinkle Parmesan cheese over the surface and pat it down to make sure it sticks.
Step 4: Coat the pastry with sesame seeds
Now flip the pastry over and brush the other side with the egg mixture. Then coat the surface with the sesame seeds and pat them down to ensure they stick.
Step 5: Cut and twist the sticks
Cutting widthways, slice the pastry into thin sticks.
VIDEOJUG USEFUL TIP
If the dough is too warm it will be really difficult to slice, so if necessary, just pop it in the fridge for a while to chill.
Next, take each strip individually and roll one end away from you and the other towards you to create a ‘twisted’ stick.
Step 6: Bake
Sprinkle a little water over the oven tray to help the greaseproof paper stick, then lay the paper down on top. It should be big enough to cover the whole of the surface.
One by one, place the pastry sticks onto the paper and put them in the centre of oven to bake for 10 to 15 minutes.
Step 7: Serve
When the pastry sticks are golden and crispy, remove them from the oven, transfer them onto a plate and allow them to cool.
**Note: I’ve tried to convert 40mm to inches and all of the conversion calculators that I’ve found on the Internet give me the following conversion: 40mm = 1.57″ Somehow I just can’t see the dough being rolled that thick so personally I would roll my dough out to about 1/8th to 1/4″ thickness.
Always Enjoy!
