Ingredients 1 sheet puff pastry All-purpose flour, for work surfac 2 teaspoons caraway seed 2 teaspoons cumin seed 2 teaspoons celery seed 1 1/2 teaspoons flaky sea salt 1 large egg, slightly beaten
Instructions 1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Roll puff pastry to a 10-by-18-inch rectangle on a lightly floured surface. Mix caraway seed, cumin seed, celery seed, and salt in a small bowl. Brush pastry with beaten egg and sprinkle with seed mixture. 2. Using a pizza cutter, cut pastry crosswise into ½-inch-thick strips. Starting from the center, twist each strip a few times to create a long, twisted stick. Place twists 1 inch apart on prepared baking sheets. Freeze until firm, about 15 minutes. 3. Bake twists, rotating sheets from back to front and top to bottom, until golden brown, 7 to 10 minutes. Let cool completely before serving or packaging.
Description These are so much fun. I stood them up in a vase to serve.
Notes These are really fun to serve with a dip. I found it worked better to cut the pastry in half to 10x9 and then cut into the half inch strips. It was easier to twist them without stretching the dough.
Source Real Simple
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