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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 28 |
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From TOH's Recipe Collection, Fall 2002. Assorted filling recipes are given below. Ingredients:
0.5 (17 1/4 ounce) package pepperidge farm frozen puff pastry sheets (1 sheet) |
1 egg |
1 tablespoon water |
Directions:
1. Thaw pastry sheet at room temperature for 30 minutes. In a small bowl, mix egg and water. Unfold pastry on lightly floured surface. Roll into 14 x 10 inch rectangle. Cut in half lengthwise. Brush both pastry halves with egg mixture. Top 1 rectangle with filling. Place remaining rectangle over filling, egg-side down. Roll gently with rolling pin to seal.
2. Cut crosswise into 28 (1/2 inch wide) strips. Twist strips. Place 2 inches apart on greased baking sheet, pressing down ends. Brush with egg mixture. Bake at 400 degrees for 10 minutes or until golden. Serve warm or at room temperature.
3. Parmesan Cheese Filling: Mix 1/4 cup grated parmesan cheese, 1 tablespoon chopped fresh parsley and 1/2 teaspoon dried oregano.
4. Choco-Berry Filling: Spread 2 tablespoons seedless raspberry jam and sprinkle with 1/3 cup miniature semisweet chocolate morsels.
5. Cinnamon-Sugar Filling: Mix 2 tablespoons sugar and 1 teaspoon ground cinnamon.
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