Rosemary Romano Ribbons
- Thaw: 40 minutes
- Prep: 15 minutes
- Serves: 18
Made With
-
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed View Product
Ingredients & Directions
- 1/4 cup grated romano cheese
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
- 2 tablespoons chopped fresh rosemary leaves
- 18 wooden skewers(8-inch)
Heat the oven to 400°F.
Sprinkle a work surface with 2 tablespoons cheese. Unfold the pastry sheet on another the work surface. Brush the pastry sheet with water. Place the pastry sheet, wet-side down, onto the cheese. Brush the pastry sheet with water. Sprinkle with the remaining cheese and rosemary. Press the cheese mixture lightly into the surface of the pastry with a rolling pin.
Cut the pastry sheet crosswise into 18 (1/2-inch) strips. Thread the pastry strips accordion-style on the skewers. Place the skewers onto 2 baking sheets.
Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on wire racks for 2 minutes. Carefully remove the skewers from the pastries.
Tips
Serving Suggestion: For a unique presentation, you can leave the pastries on the skewers and stand them in a pretty vase or glass.