Bâtonnets en pâte feuilletée
2 portions | avec parmesan et thym
Puff pastry is every chef's best friend for whipping up a quick appetizer. These cheesy puff pastry sticks don't disappoint. Perfect to go with cheese boards, soups and salads!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Pâte feuilletée
(Contient Soya, Blé)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
7 g
Thym
½ tasse(s)
Cheddar blanc, râpé
(Contient Lait)
2 cs
Moutarde de Dijon
(Contient Moutarde Peut contenir Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites, Blé)
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 400˚F. Wash and dry all produce. Unroll puff pastry, discarding the wax paper, then place on a parchment-lined baking sheet.Cut pastry lengthwise into 2-inch strips, then cut each strip in half widthwise. Arrange puff pastry strips at least 2 inches apart. Place in the fridge until ready to assemble.
Meanwhile, strip 1 tbsp thyme leaves from stems. Finely chop.Add thyme, Parmesan and cheese to a small bowl. Stir to combine.
Remove puff pastry from the fridge. Working one pastry strip at a time, brush with Dijon, then sprinkle with cheese mixture. Gently press to adhere cheese to Dijon.
Bake puff pastry sticks in the middle of the oven until golden-brown and cooked through, 15-20 min. Allow to cool slightly before serving, 3-4 min.