Savory Nut Twists
"Like a breadstick, but better!"
- Ready In:
- 42mins
- Ingredients:
- 5
- Yields:
-
52 twists
ingredients
- 1 (17 1/3 ounce) box frozen puff pastry sheets, thawed
- 1 large egg, slightly beaten
- 1 cup hazelnuts, finely chopped
- 1 teaspoon dried rosemary, crushed
- 1⁄2 teaspoon black pepper
directions
- Heat oven to 400°F Coat a baking sheet with nonstick spray.
- Unfold 1 pastry sheet on a lightly floured surface with fold lines vertical. Roll out with a lightly floured rolling pin in direction of fold lines until sheet is 14x9" wide. Brush lightly with beaten egg.
- Sprinkle with 1/4 the nuts, rosemary and pepper; roll gently with rolling pin to press into pastry. Turn pastry over and repeat.
- Cut sheet crosswise in half to make two 7x9" rectangles. Cut lengthwise in 3/4-in-wide strips (you'll have 26). Twist strips and place 1 inch apart on prepared baking sheet.
- Bake 12 minutes, or until golden and crisp. Transfer to a wire rack to cool. Repeat with remaining pastry sheet.
- VARIATION: Pepper-Parmesan Twists: Prepare through step 2. In step 3 omit nuts and rosemary; substitute 1 cup shredded Parmesan cheese and increase pepper to 1 teaspoons Proceed as directed.
- VARIATION: Sweet & Spicy Nut Twists: Prepare through step 2. In step 3 omit nuts, rosemary and pepper; substitite a mixture of 1/4 cup each packed light-brown sugar and chili powder along with 1 tsp ground red pepper. Top with 1/2 cup chopped peanuts. Proceed as directed.
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RECIPE SUBMITTED BY
I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!
