| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Misc |
6 |
Servings |
INGREDIENTS
| 1 |
|
8×12" sheet puff pastry |
| 1/4 |
c |
Parmesan cheese; plus additional |
| 2 |
tb |
Dried herbs; of your choice |
| 1 |
ds |
Cayenne |
INSTRUCTIONS
BAKE: 400°
Follow package directions for thawing pastry. Lay it flat on a lightly
floured cutting board that will fit inside the refrigerator. Mix cheese
and spices together. Sprinkle dough with cheese mixture. Fold pastry in
half, pat it gently to seal the edges and middle. Roll out dough to 1/4"
thick, making sure all edges and fold are sealed.
Refrigerate 20 mins. Remove from refrigerator and, with a sharp knife,
slice it into strips approximately 1/2" wide. Twist each strip into a
corkscrew shape and place on ungreased baking sheet. Bake for 10 - 15 mins
or till golden brown. Remove from oven and sprinkle with additional cheese
while still warm. Allow to cool but do not refrigerate. Serve at room
temperature.
Recipe By : Tips From Great Chefs, 1995
Posted to Digest eat-lf.v096.n215
Date: Sun, 10 Nov 1996 18:36:26 -0500
From: Grace Wagner <wgmm@main.citynet.net>
NOTES : Tips From Great Chefs, 1995
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