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Ingredientes
- 1 x recipe Puff Pastry chilled, (see recipe)
- All-purpose flour for dusting
- 4 Tbsp. unsalted butter melted
- 1 3/4 c. finely grated parmesan cheese
- 2 tsp kosher salt
- 1 Tbsp. poppy seeds plus
- 1 tsp poppy seeds
- 1 lrg egg lightly beaten
Direcciones
- Heat the oven to 425 degrees with the rack in the center. Place the chilled puff pastry on a lightly floured surface. Roll out the dough till it is about 1/8-inch thick, making a 24- by 26-inch piece. Use a sharp knife to trim the edges of the dough; this will help make the straws uniform as they cook. Brush the dough lightly with the melted butter. Sprinkle the dough with 3/4 c. of the Parmesan, 1 Tbsp. of the poppy seeds, and 1 tsp. of the salt.
- With the short side of the dough facing you, fold the dough in half, bringing the top edge down toward you. Brush the surface of the dough with the egg. Sprinkle with the remaining salt, remaining poppy seeds, and 1/2 c. Parmesan. Using a very sharp knife, cut the dough vertically into 1/2-inch-wide strips. Transfer 6 of the strips onto a baking sheet, spacing them proportionately apart. Grab each end of a dough strip with your fingers, and carefully stretch and twist the strip in opposite directions. Continue with the remaining strips of dough. (Unbaked dough should be stored in the refrigerator to stay cold. The straws may be twisted, covered with plastic wrap, and transferred on the baking sheets to the refrigerator before baking.)
- Bake till golden, 10 to 12 min. Remove and let cold on the baking sheet for 5 min to hard up. Using both hands, transfer the sticks to a wire rack or possibly serving platter.
- Makes about 3 1/2 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 12 servings | |
| Calories 129 | |
| Calories from Fat 91 | 71% |
| Total Fat 10.31g | 13% |
| Saturated Fat 5.5g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 627mg | 26% |
| Potassium 34mg | 1% |
| Total Carbs 2.66g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.22g | 0% |
| Protein 6.63g | 11% |
