Parmesan Puff Pastry

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too salty

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Easy to make, fun to eat and they taste great!

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These were okay. Liked how they were light and flaky but they were really lacking in flavor especially compared to a traditional bread stick. We ended up eating them with Lasagna. They are okay to serve with a pasta with sauce but would not go to the trouble of making them again. I was testing the recipe for a possible Thanksgiving appetizer, but I'll pass on that as they are too bland on their own for our family's taste.

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II cannot wait to try this recipe! But...I am a "Weight Watcher" and was wondering if I could spray the puff pastry with butter flavored cooking spray and THEN add my toppings. I have never worked with puff pastry before, just trying to cut back on my fats without comprimising(sp too much flavor! Thanks in advance!

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These were no good!!!!! They were easy to make but they were so flaky and didn't have a good flavor. Buying frozen breadsticks in the grocery store are not only cheaper but taste way better!!!

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I just made these for the third time and get rave reviews everywhere I take them. They re-heat nicely in the oven as well. I threw some oregano in with the basil and garlic powder.....used a pastry brush to spread the butter on each strip first before coating in the cheese/spice mixture.....I used GRATED parm for sure, not shredded. They are so light and fluffy, not to "bready" at all.

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This recipe has just vaulted up to my top 5 I've tried from this website. It's easy, delicious, and inexpensive. I used Kraft grated Parmesan instead of fresh grated and it was fine. I'm thinking a sweet "twist" on this concept would be coating the buttered puff pastry with sugar, salt, and cinnamon instead of basil, garlic powder, and Parmesan. We'll try that for a breakfast side soon.

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These were sooo good! The puff pastry dough was super cheap (around $3.50 and I got 23 breadsticks.....close to Paula's 26! I like a lot of flavor in my breadsticks, so I upped the basil and garlic powder to 1 TBSP each. I bought the pre-shredded parmesan cheese, but it didn't stick well on my first breadstick attempt, so I threw the cheese and seasoning mixture into the food processor, and that really helped make it more like crumbs. One thing about the process I changed was how to get the butter on the dough. I tried Paula's way, but by the time I made it through 5 pieces of dough, the butter had already been soaked in, and the cheese mixture wouldn't stay so great. So after that, I melted more butter in a bowl and ran each dough piece through like the way you do for paper-mache. I gave it a butter bath :. Then I rolled it around in the cheese mixture and used my fingers to press it into the dough. The temp and time were perfect!!

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This dish was very creative and very tasty. I really liked this dish. Thanks Paula!

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These were so easy to make and you can adapt them to your preference. I made one sheet savory and one sheet sweet [cinnamon-sugar]. Instead of dredging them in the cheese or sugar mixture I sprinkled the topping on the sheet of pastry and pressed it in. I also cut mine small because they were for a family gathering and not a meal and they worked perfectly. Everyone loved them. My container came home with nothing but crumbs. My biggest hint - use parchment paper on your sheetpan. Nothing sticks at all and when baking with cheese or sugar that can be a mess, but wasn't for me!!!