Light, crispy, melt-in-you-mouth delicious... are just a few words to describe these easy scrumptious breadstick.
Put these tasty delights in a few tall glasses and position them around the table... then watch them disappear!
Parmesan Puffed Pastry Breadsticks
1 package puffed pastry
1/2 cup Parmesan cheese, freshly grated
olive oil
1/2 tsp dried Italian herbs
sea salt
Preheat oven to 400 degrees.
Put puffed pastry on a floured work surface. Roll out pastry just a little.
Cut pastry into 3/4 inch strips.
Brush both sides of breadsticks with olive oil.
Put grated cheese on a parchment paper or on a large plate. Sprinkle with Italian herbs and mix.
Drag pastry strip through Parmesan cheese on both sides. Twist and place on a large rimmed baking sheet lined with parchment paper.
Sprinkle lightly with sea salt. I use Fleur de Sal. Isn't the little box adorable.
Bake for 10 minutes. Watch the breadsticks so they don't burn.
Remove the parchment with the breadsticks on it to a wire cooling rack. It takes only a few minutes for them to cool.
Put a handful of breadsticks in a tall drinking glass and serve!
I am participating in:
Foodie Friday at Designs By Gollum
Loved your post....I have made these and they go fast. Everyone likes them:)
ReplyDeleteI'll bet these are amazing Yvonne! So cute standing up in the glasses too:@)
ReplyDeleteQuick and easy to make and oh, so delicious! I wish I could eat them with every meal :)
ReplyDeleteI'll be trying these! Also, I couldn't help but wondering how you keep your camera clean while taking all these great pictures in the middle of cooking! :o)
ReplyDeleteThey look delicious! I wish the clubs would carry the puff pastry, it is so expensive in the supermarket.
ReplyDeleteCome over and see what I cooked up!
Those look very tasy and pretty easy too. Your photos are great, how do you get the photos so large?
ReplyDeleteFor Toni...
ReplyDeleteI just laughed at your question, good thinking! YOu should see my camera and my laptop... they are a mess! But they work hard for me. I do clean them once in awhile. One time my computer would not type and it was because I had food crumbs stuck in the keyboard.
Thanks for asking and for the good giggle.
Yvonne
Yvonne, I am so happy you dropped by! These are what I call delicious but deadly, I would eat the whole bunch by myself. I am your newest follower! xo,
ReplyDeleteYUM! These look delicious! I want to make them!
ReplyDeleteI want to make these right now! darned that frozen puff pastry. They look yummy. I bet they are on my table this weekend! Thanks so much for sharing your recipe and your lovely post. many blessings, marlis
ReplyDeleteYUMMMM!
ReplyDeleteI have always wanted to try making Pastry Bread Sticks...these look quite tasty! I am going to have to do it. No excuses, either, there is puffed pastry in the frig...
ReplyDeleteI have a deeply rooted fear of puff pastry but you have once again made a recipe sound doable. And they look so cute in the tall glasses! I'm going to try these! :-)
ReplyDeleteXO,
Jane
Oh Yvonne those look soooooo yummy!! Have a great weekend, Martina
ReplyDeleteThank you for the wonderful recipe, and the glorious pictures. Wiping away the drool and going to print this one up to make next weekend!
ReplyDeleteHugs,
Trudy
Thanks for this recipe Yvonne i have always wanted to make these!
ReplyDeletePamela xo
Love that salt box!
MMMMNNNN! Yummy! Great pictures, too, as usual! See ya soon:):) XO, Pinky
ReplyDeleteOh my, these look amazing. Who doesn't love puff pastry and cheeeeese!
ReplyDeleteWow! I had a huge dinner and am not hungry in the least and yet my mouth is watering. These are amazing.
ReplyDeleteYvonne...this recipe looks just perfect for an upcoming dinner I'm doing! thank you!!!
ReplyDeleteOh, my goodness! These look delicious! And so easy! Thanks for sharing!
ReplyDeleteYUM YUM!
ReplyDeleteOXOX
Mmmm! And I just bought a huge chunk of Parmesan Reggiano yesterday. I'll be picking up some puff pastry today and enjoying with a glass of wine tonight to kick off the weekend! Thanks.
ReplyDeleteFantastic post, Yvonne! How would we ever get along without packaged puff pastry. I serve hearty dinner salads often and this is the perfect accompaniment.
ReplyDeleteBeautiful photography. And what's not to love about Parmesan Bread Sticks?
ReplyDeleteThey look wonderful, and I'm sure, they taste just as good!
Those look delicious and are pretty! When I can eat starches again I'm going to give this a try! Great post!
ReplyDeleteRainey
The next time I go to the grocery store I'm buying some puff pastry just to try these! Looks so easy and delicious. Can't wait to try them.
ReplyDeleteWhere do you find the Sea Salt? It looks like a specialty product that might not be in our stores.
ReplyDeleteThese look absolutely wonderful! I love anything melt-in-your-mouth deliciousness! Thank you so much for sharing.
ReplyDeleteI'm hosting 2 giveaways on my blog. Please come check them out when you have time. Have a wonderful weekend.
Amy
http://utry.it
For Karen,
ReplyDeleteThe wonderful Fleur de Sal Sea Salt was a gift from Michael Lee at Designs By Gollum.
I bet if you google it, you will find it. This salt has a lovely soft flavor and is not quite as "in you face" as some other salts are. Hope this helps!
Yvonne
Yvonne did you solve your leaving comments problem. Now I can't leave comments on most blogs. What did you do to correct it?
ReplyDeleteMarie Arden Pink Living
Those look so delicious I will have to try making them (and beautifully photographed)!
ReplyDeleteThese look so delicious, and your photography is stunning!
ReplyDeleteKim in MD
those look wonderful! I hope this comment posts...i've been having the same problem you have had...it's very frustrating!
ReplyDeleteThe sun light showing through the breadsticks... just wow. Beautiful photos. As usual.
ReplyDeleteYvonne,
ReplyDeleteI wrote back to you on my own blog wall, but not sure it you'd get it or not, so i am copy/pasting it to you here, so if you get 2 of the same in your box, you'll know i'm a ditz, lol...certainly there is a way to click and respond back to someone's comment directly to them, like f/b, but i dont' know how to use that feature on blogland! ).....
Oh thank you sooooo much for saying to move my "follow button"!...i just figured out how to get rid of the "letter verification" thing last night, did not realize it was on, hopefully you were able to comment without having to "verify"....
Thank you too for "following me" i adore your blog, chock-full of such wonderful ideas and beauty! and can't wait to see most posts...
I"m so glad you like the roses, so very sweet of you to say, i really do love pink and love love love your pink peonie post! susie :)
I love parmesan cheese and would probably eat them all by myself. I can smell them now. Thanks for the recipe and wow you have a lot of dishes. If I share in that party it won't be dishes.
ReplyDeleteYvonne,
ReplyDeleteThese look to die for! Your presentation is beautiful. I can't wait to try out your recipe.
ummm, I could make an entire meal out of these beautiful things.Gonna make some tonight but I know Mr. Sweet will want SOMEthing to go with them...butter, maybe? :))
ReplyDeleteoh, YUM! These look delicious AND easy! Thank you.
ReplyDeleteMade these last weekend-absolutely delish. I wrapped leftovers in foil and heated them up a couple days later to go with salad-again, yum! Thanks, Yvonne!
ReplyDeleteI pinned this recipe and just wanted to drop by and say that they were lovely!
ReplyDeleteMy impatience in waiting for the pastry to thaw actually ended up saving me time: as soon as the tri-fold frozen dough was thawed enough to unfold, I broke it into three sections along the seams. I cut each section in half lengthwise and then in half again, making 12 long, skinny pieces of dough, which I then rolled in cheese and herbs before twisting them and placing them on the cookie sheet.
This way, each one was the same size and the dough didn't get all floppy! Of course, this means I didn't roll out the dough as you recommended--but the breadsticks tasted just fine.
I also made a batch with adobe seasoning and finely shredded cheddar.
Good thing they are so tasty--the three leftovers were not nearly as good the next day!
Thanks for the simple, clearly explained recipe.