Holiday Pesto & Parmesan Cheese Straws

by Ricky Mandle
Holiday Pesto & Parmesan Cheese Straws



  1. On top of a cutting board or tray, roll out the puff pastry into a rectangular 2-3mm thick (or probably as is if store bought).
  2. In a small bowl mix the egg yolk with a teaspoon of water.
  3. Brush the surface of the dough with the egg wash or plant-based milk.
  4. Brush one half of the dough the with the Basil Pesto.
  5. Brush the other half with the Pesto Rosso.
  6. Spread the grated parmesan evenly across the whole dough.
  7. Gently pass a rolling pin over the entire dough to press the cheese into the dough.
  8. Transfer to the refridgerator for 20 minutes.
  9. Pre-heat the oven to 400ºF.
  10. After 20 minutes, take out the puff pastry and cut into thin strips with a knife or a pizza wheel, with each strip one flavor. Then cut each strip in half length-wise.
  11. Transfer each strip to a baking sheet with parchment paper or a silicone pad and twist the ends of the strip with your hands into a corkscrew with various twists.
  12. Repeat for the remaining strips.
  13. Bake in the oven for 15 minutes or until golden.
  14. Remove from oven, let cool, and serve at room temperature.


Sign up for delicious recipes, exclusive offsers, original stories, activism awareness & much more.

Your Shopping Cart

No products in the cart.