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Prep Time: 20 Minutes Cook Time: 13 Minutes |
Ready In: 33 Minutes Servings: 4 |
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From the LCBO's Food & Drink mag. Autumn 2005. These are crisp and delicious. Serve as an app. at a grown-up Halloween party or during your thanksgiving feast! Ingredients:
397 g puff pastry |
flour |
2 teaspoons dijon mustard |
2 tablespoons finely grated parmesan cheese |
1 tablespoon sesame seeds |
1 tablespoon poppy seed |
salt, pinch |
1/4 teaspoon chili powder |
Directions:
1. Thaw HALF of the pkg of pastry, according to dierctions on box.
2. Preheat oven to 400F, line 1 or 2 baking sheets with parchment.
3. On a lightly floured surface roll pastry into a rectangle about 13x10 inches (32.5 x 25cm) and spread with mustard - it will barely cover it (but don't be tempted to use more!).
4. In a small bowl stir seeds with parmesan, salt and chili powder. Sprinkle and press this mixture into pastry.
5. Using a pizza cutter, cut pastry into 1/2 inch (1 cm) strips. Using both hands, twist pastry into corkscrew shape and plac eon baking sheet 1 inch (2.5cm) apart. Bake on centre rack 10-13 min's or until golden.
6. Enjoy plain or with an little dip of dijon!
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