Though you can make this recipe using frozen ready-made puff pastry, using homemade rough puff will elevate these treats to a whole new level.
- 1 quantity rough puff pastry
- 1 large egg, beaten
- 1 tablespoon water
- 160g (2 cups) freshly grated parmesan cheese
Heat oven to 180℃ (350℉).
Line two baking sheets with baking paper set aside.
On a lightly floured surface using a lightly floured rolling pin. Roll out the pastry, always rolling away from you in the same direction, turn the pastry, rather than the rolling pin, to ensure that it is rolled evenly and thinly into a large rectangle. Aim for the pastry to be ⅓ cm (⅛ inch) thick.
Using a pizza cutter or a sharp knife cut the pastry into cm (½ inch) wide, 15cm (6 inches) long strips, no need to be too exacting about this, use any trimmings as well.
In a small bowl combine the egg and water, to make the egg wash.
Transfer strips to prepared baking sheets, spacing them about 1cm (½ inch) apart. Brush the tops (avoiding the sides of the pastry strips with egg wash and sprinkle with grated parmesan. In order to make sure that the egg is still tacky and the parmesan will ahead, brush only six strips at a time and sprinkle with parmesan, before repeating with another 6 strips.
Once all the strips have been brushed with egg and topped with parmesan.
Place in the oven and bake for 15 minutes, swapping the trays halfway through, bake until puffed up and golden,
These are best eaten on the day they are made.