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56 Ratings
5 star values:
5
4 star values:
9
3 star values:
26
2 star values:
13
1 star values:
3
Back to Parmesan-and-Pepper Sticks
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 72
rose-grapefruit-cocktailmed108164.jpg
Ingredients
Ingredient Checklist
All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed
2 tablespoons melted unsalted butter
6 tablespoons grated Parmesan
Ground pepper
Cook's Notes
Try red-pepper flakes or Manchego cheese in place of the black pepper and Parmesan. For a sweet take, sprinkle with cinnamon and sugar.
Cook's Notes
Store sticks in an airtight container, up to 2 days.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 72
rose-grapefruit-cocktailmed108164.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 72
Recipe Summary
Yield: Makes 72
Yield: Makes 72
Makes 72
rose-grapefruit-cocktailmed108164.jpg
rose-grapefruit-cocktailmed108164.jpg
Ingredients
Ingredients
- All-purpose flour, for rolling
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons melted unsalted butter
- 6 tablespoons grated Parmesan
- Ground pepper
Directions
Preheat oven to 375 degrees, with racks in upper and lower thirds. Lightly flour a work surface and rolling pin; roll out puff pastry to a 10-by-18-inch rectangle. Brush with 1 tablespoon butter, sprinkle with 3 tablespoons Parmesan, and season with pepper. Gently roll over dough to adhere. Flip dough and repeat with more butter, cheese, and pepper.
Cut dough in half lengthwise, then cut each piece into 1/2-inch-wide strips. Arrange in a single layer on two parchment-lined baking sheets and bake until pastry is golden and puffed, about 7 minutes, rotating sheets halfway through. Let cool completely.
Cook's Notes
Try red-pepper flakes or Manchego cheese in place of the black pepper and Parmesan. For a sweet take, sprinkle with cinnamon and sugar.
Cook's Notes
Store sticks in an airtight container, up to 2 days.
Cook’s Notes
Try red-pepper flakes or Manchego cheese in place of the black pepper and Parmesan. For a sweet take, sprinkle with cinnamon and sugar.
Store sticks in an airtight container, up to 2 days.
Reviews
Add Rating & Review
56 Ratings
5 star values:
5
4 star values:
9
3 star values:
26
2 star values:
13
1 star values:
3
Reviews
Add Rating & Review
56 Ratings
5 star values:
5
4 star values:
9
3 star values:
26
2 star values:
13
1 star values:
3
Add Rating & Review
56 Ratings
5 star values:
5
4 star values:
9
3 star values:
26
2 star values:
13
1 star values:
3
56 Ratings
5 star values:
5
4 star values:
9
3 star values:
26
2 star values:
13
1 star values:
3
56 Ratings
5 star values:
5
4 star values:
9
3 star values:
26
2 star values:
13
1 star values:
3
- 5 star values:
- 5
- 4 star values:
- 9
- 3 star values:
- 26
- 2 star values:
- 13
- 1 star values:
- 3
All Reviews for Parmesan-and-Pepper Sticks
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Parmesan-and-Pepper Sticks
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
